Creamy Garlic Parmesan Baby Potatoes
Creamy Garlic Parmesan Baby Potatoes are a delightful side dish that combines buttery richness with the flavors of garlic and Parmesan.
Ingredients
Main Ingredients
- 1.5 lbs yellow baby potatoes, scrubbed
- 2.5 tsp kosher salt
- 0.25 cup butter
- 4 cloves garlic, minced
- 2 Tbsp all-purpose flour
- 1 cup chicken broth
- 0.5 cup half and half
- 0.25 cup shredded Parmesan cheese
- 0.125 tsp cayenne pepper
- fresh chopped parsley for garnish
- kosher salt and fresh black pepper to taste
Instructions
- In a cooking pot, add the scrubbed baby potatoes and cover them with 2 quarts of cold water. Stir in 2 ½ tsp. of kosher salt.
- Bring the pot to a boil over high heat. Once boiling, reduce the heat to a light simmer and cook the potatoes, uncovered, for 13-15 minutes or until they are knife-tender. Check for doneness around 12 minutes. Avoid overcooking to prevent them from falling apart. Drain and set aside.
- While the potatoes are cooking, prepare the cream sauce. In a large sauté pan over medium heat, melt the butter. Add minced garlic and cook, stirring frequently, until fragrant for about 30 seconds. Keep an eye on the garlic to prevent burning.
- Whisk in the flour and cook until lightly golden, approximately a minute.
- Gradually whisk in the chicken broth, whisking constantly until slightly thickened. This helps prevent lumps in your sauce.
- Stir in the half and half, cayenne pepper, and Parmesan cheese. Season with salt and pepper to taste. Allow the mixture to thicken. If it becomes too thick, adjust by adding more milk.
- Add the cooked potatoes to the cream sauce, ensuring they are fully coated. Garnish with fresh chopped parsley before serving. For added flavor, consider topping with crispy bacon bits or a sprinkle of paprika.
Notes
For added flavor, consider topping with crispy bacon bits or a sprinkle of paprika.