Description
Elevate your potato game with these tender baby potatoes smothered in a creamy, tangy sauce with vibrant flavors.
Ingredients
Scale
- 2 pounds baby potatoes (or your favorite variety)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup vegetable broth (low-sodium)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped
- Salt and pepper, to taste
Instructions
- Prepare the potatoes: Wash and halve the potatoes. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and set aside.
- Make the sauce: In a large skillet, heat the olive oil over medium heat. Add minced garlic, stirring until fragrant—about 30 seconds.
- Combine liquids: Pour in the vegetable broth and heavy cream, stirring to combine. Let it simmer for 5 minutes.
- Cheesy goodness: Gradually add the Parmesan cheese, stirring until melted and incorporated. Season with salt and pepper.
- Mix in the potatoes: Toss the cooked potatoes in the sauce, letting them swim in all that deliciousness for another few minutes.
- Garnish: Just before serving, sprinkle with fresh basil for that extra touch of flavor.
Notes
Always taste as you go! Adjust seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: potatoes, creamy, garlic, side dish, vegetarian, Italian