Ingredients
Scale
- 1.5 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 garlic cloves, minced
- 1/4 cup heavy cream or milk
- Salt and pepper to taste
- Parsley, chopped for garnish
- Optional: grated Parmesan for serving
Instructions
- Boil the potatoes in salted water until just tender, about 8-10 minutes; drain well.
- Heat olive oil and butter in a skillet over medium heat. Add garlic and sauté 1 minute until fragrant.
- Add the boiled potatoes to the skillet and toss to coat.
- Stir in cream, season with salt and pepper, and simmer 2-3 minutes until the sauce thickens slightly.
- Garnish with parsley and Parmesan, if desired, and serve warm.
Notes
- For a dairy-free version, use olive oil and coconut milk or non-dairy cream.
- To save time, microwave the potatoes 4-5 minutes before finishing in the skillet.
- Adjust garlic to taste; add more for a robust flavor.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210 Kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
