Tender baby potatoes coated in a rich, velvety garlic cream sauce—this dish is comforting, flavorful, and perfect as a side or even a main!
🛒 Ingredients (Serves 4)
- 500g baby potatoes
- 2 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic (minced)
- 1/2 cup cream
- 1/4 cup milk
- 1/3 cup grated parmesan cheese
- Salt & black pepper
- 1 tbsp chopped parsley
👩🍳 Instructions
1. Cook potatoes
- Boil baby potatoes in salted water for 12–15 minutes until fork-tender
- Drain and set aside
2. Sauté garlic
- Heat butter + oil in a pan
- Add garlic → cook until fragrant
3. Make sauce
- Pour in cream and milk
- Simmer for 2–3 minutes
4. Add cheese
- Stir in parmesan until melted and smooth
5. Combine
- Add cooked potatoes
- Toss to coat in creamy sauce
6. Finish
- Season with salt & pepper
- Garnish with parsley
💡 Tips for Best Results
- Don’t overcook potatoes (they should hold shape)
- Use fresh garlic for best flavor
- Simmer sauce gently (don’t boil too hard)
- Add a splash of pasta water if sauce thickens too much
🔥 Variations
- Cheesy Loaded: Add extra cheese 🧀
- Spicy: Add chili flakes 🌶️
- Herby: Add thyme or rosemary
- Light Version: Use half-and-half instead of cream
🍽️ Serve With
- Grilled chicken 🍗
- Steak 🥩
- Fish 🐟
- As a standalone comfort dish
⚖️ Approx Nutrition (Per Serving)
- Calories: ~250–350
- Carbs: ~25–30g
- Fat: ~15–20g
🧮 WW (Weight Watchers) Points
- 5–7 points per serving
👉 Lower points:
- Reduce cream
- Use low-fat milk
- Use less cheese
❓ FAQs
Can I roast instead of boil?
Yes—roast at 200°C for extra flavor.
Why is sauce too thick?
Add milk or water to thin.
Can I make ahead?
Best fresh, but reheats well.