Ingredients
Baby Potatoes
- 1 lb baby potatoes, washed and halved
Cooking Fats
- 2 tbsp olive oil
- 1 tbsp butter
Sauce and Seasoning
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley (for garnish)
- Salt, to taste
- Pepper, to taste
Instructions
- Boil Potatoes: Boil the baby potatoes in salted water for about 6-8 minutes until they are just fork-tender. Drain the potatoes and pat them dry thoroughly to prepare for searing.
- Pan-Sear Potatoes: Heat olive oil in a skillet over medium heat. Place the potatoes cut-side down in the skillet and cook until golden and crispy, about 5-7 minutes. Flip the potatoes to cook the other side until similarly crispy.
- Sauté Garlic: Add butter and minced garlic to the skillet with the potatoes. Sauté for 1-2 minutes until the garlic is fragrant, stirring frequently to avoid burning.
- Add Cream and Simmer: Pour in the heavy cream and gently stir to combine with the potatoes and garlic. Let the mixture simmer for 2-3 minutes until the cream starts to thicken slightly.
- Finish Sauce: Turn off the heat and stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Garnish and Serve: Sprinkle chopped fresh parsley over the potatoes. Let the dish rest for a few minutes so the flavors meld, then serve warm and enjoy this comforting side dish.
Notes
- Ensure the potatoes are patted dry before pan-searing to achieve maximum crispiness.
- You can substitute heavy cream with half-and-half for a lighter version, though the sauce may be less thick.
- Parmesan cheese can be replaced with Pecorino Romano for a sharper taste.
- Adjust garlic quantity based on your preference for a milder or stronger garlic flavor.
- This dish pairs wonderfully with roasted meats or grilled vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
