Creamy Baby Potatoes

These Creamy Baby Potatoes are the ultimate comfort food, combining tender baby potatoes with a velvety garlic cream sauce. Perfect as a side dish for steak, chicken, or fish, they’re guaranteed to be a hit at any dinner table. With simple ingredients and minimal effort, this dish brings out the rich, buttery flavor of baby potatoes in every bite.

INGREDIENTS:

1 ½ lb (700 g) baby potatoes, halved

2 tbsp (28 g) unsalted butter

3 cloves garlic, minced

1 cup (240 ml) heavy cream

½ cup (50 g) grated Parmesan cheese

1 tsp dried thyme or 1 tbsp fresh thyme leaves

Salt and black pepper to taste

2 tbsp fresh parsley, chopped (for garnish)

DIRECTIONS:

Cook the potatoes

Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook for 10-12 minutes or until fork-tender. Drain and set aside.

Make the creamy sauce

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the heavy cream, stirring constantly. Let it simmer gently for 3-4 minutes until it starts to thicken.

Stir in the grated Parmesan cheese and dried thyme. Season with salt and black pepper to taste. Continue cooking for another 2 minutes, allowing the sauce to thicken further.

Combine and serve

Add the cooked baby potatoes to the skillet and toss gently to coat them evenly in the creamy sauce.

Remove from heat and garnish with fresh parsley before serving.