Easy Creamy Garlic Sauce with Baby Potatoes (Print version)
Tender baby potatoes tossed in a creamy garlic Parmesan sauce, finished with parsley and a little lemon.
# Ingredients:
For the potatoes
01 -
1 1/2 lb (680 g) baby yellow or red potatoes, halved
02 -
1 tablespoon kosher salt, for the boiling water
For the creamy garlic sauce
03 -
3 tablespoons (42 g) unsalted butter
04 -
5 cloves garlic, finely minced
05 -
3/4 cup (180 ml) heavy cream
06 -
1/4 cup (60 ml) vegetable broth
07 -
1/2 cup (50 g) freshly grated Parmesan cheese
08 -
1/2 teaspoon fine sea salt, plus more to taste
09 -
1/4 teaspoon black pepper
10 -
1 teaspoon fresh lemon juice
11 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Halve the baby potatoes, or quarter any larger ones, so the pieces are close in size.
02 -
Place the potatoes in a pot, cover with cold water, and add the kosher salt. Bring to a boil, then simmer for 12-15 minutes until fork-tender.
03 -
Drain the potatoes well and let them sit in the colander for 1 minute so surface moisture can evaporate.
04 -
Melt the butter in a large skillet over medium-low heat. Add the garlic and cook for 30-45 seconds, stirring constantly, until fragrant but not browned.
05 -
Add the heavy cream and vegetable broth. Simmer gently for 2-3 minutes, then lower the heat and stir in the Parmesan until smooth.
06 -
Add the potatoes to the skillet and fold gently until coated. Season with salt, pepper, lemon juice, and parsley. Serve hot.
# Good to know:
01 -
Best served hot while the cream sauce is smooth and glossy.
02 -
Use freshly grated Parmesan for the smoothest sauce.
03 -
Add a splash of broth when reheating to loosen the sauce.