Servings: 4 servings
Calories: 350kcal
Equipment
- oven
- skillet
- baking sheet
- mixing bowl
Ingredients
Potatoes
- 1 lb baby potatoes Try using mixed colors for a beautiful presentation.
- 3 tbsp olive oil Adds richness and helps achieve a crispy exterior.
- 1 tsp salt Essential for enhancing the flavors of the potatoes.
- 1/2 tsp freshly ground black pepper Freshly ground ensures the best taste.
Sauce
- 4 oz cream cheese Gives the sauce a luxuriously creamy texture.
- 1/2 cup heavy cream The key to making the sauce beautifully rich.
- 4 cloves fresh garlic Fresh gives a more vibrant flavor; adjust to taste!
- 2 tbsp butter Adds depth and a lovely gloss to the sauce.
- 1/4 cup chicken or vegetable broth Use to adjust sauce consistency; make it your own!
Garnishing
- 1/4 cup fresh parsley Brightens the dish and adds a fresh burst of flavor.
- 2 tbsp chives Imparts a mild onion taste, perfect for balance.
- 1 tbsp dill Choose this herb for a hint of sweetness and aroma.
- 1/4 tsp red pepper flakes For a gentle kick, perfect for those who love a bit of heat!
Instructions
Preparation
- Start by scrubbing the baby potatoes under cold running water, then pat them dry. Leave them whole if they're tiny or halve them for larger ones to ensure even cooking.
- Set your oven to 400°F (200°C). Toss the prepared potatoes in olive oil along with salt and black pepper, then spread them out on a baking sheet in a single layer. Roast for 25-35 minutes until they're fork-tender and golden brown, stirring halfway through.
- While the potatoes roast, melt butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant—just watch it closely to avoid browning!
- Lower the heat and stir in the cream cheese until it's mostly smooth. Gradually whisk in the heavy cream until fully combined for a creamy, rich sauce.
- Increase the heat to medium-low and let the sauce come to a gentle simmer, stirring occasionally for 3-5 minutes until it thickens slightly. If it's too thick, feel free to adjust the consistency with a bit of broth, adding salt and pepper to taste.
- Once the baby potatoes are perfectly roasted, add them to the skillet with the creamy garlic sauce. Gently toss everything together to ensure the potatoes are coated thoroughly.
- Stir in most of the chopped parsley and chives, saving some for the top. Transfer this heavenly dish to a serving dish, sprinkle with the reserved herbs, and serve hot for maximum deliciousness!
Notes
When preparing Creamy Garlic Sauce Baby Potatoes, make sure to scrub the baby potatoes well under cold running water for a clean finish. Toss the potatoes with olive oil generously to achieve a crispy exterior after roasting. When sautéing the garlic, keep the heat at medium to avoid burning it.
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 30g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Monounsaturated Fat: 10g | Cholesterol: 60mg | Sodium: 400mg | Potassium: 700mg | Fiber: 4g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg
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