Garlic Sauce Baby Potatoes
A delightful and versatile dish featuring roasted baby potatoes coated in a creamy garlic sauce, perfect as a side dish or hearty snack.
Ingredients
Potatoes and Seasoning
- 1.5 pounds baby potatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garlic Sauce
- 4 tablespoons olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1 tablespoon fresh parsley, chopped for garnish
- 1/2 teaspoon paprika optional for sprinkling
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Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash the baby potatoes thoroughly and cut larger ones in half.
- In a large pot, bring water to a boil. Add a pinch of salt and then the baby potatoes. Cook for 10-12 minutes until fork-tender.
- Drain the potatoes and set them aside.
Cooking
- In an oven-safe skillet, heat the olive oil over medium heat. Add the drained potatoes, tossing to coat in oil and sauté for about 5-7 minutes until golden brown.
- Melt the butter in a small saucepan over low heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Pour in the heavy cream, season with salt and black pepper, and simmer for 2-3 minutes until slightly thickened.
- Remove the skillet from heat and pour the garlic sauce over the browned potatoes. Toss to coat evenly.
- Transfer the skillet to the preheated oven and roast for 15-20 minutes to meld flavors and thicken the sauce.
- Garnish with fresh parsley and sprinkle with paprika if desired. Serve warm.
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Notes
Consider using different herbs or spices to personalize the dish. Store leftovers in an airtight container and refrigerate for 3-4 days.