Garlic Parmesan Potatoes in Cream Sauce

How to Cook Baby Potatoes on the Stove

Once you master the basic skill of cooking baby potatoes on the stovetop, you can make just about any recipe that calls for cooked potatoes. 

• First, scrub the potatoes clean. Transfer the potatoes to a cooking pot, large enough to hold all the potatoes with some room on top.
• Cover potatoes with 2 quarts of cold water and stir in salt.

Tip! Good water to salt ratio is about 1 teaspoon of salt per 1 quart of water.

• Bring the potatoes to a boil, reduce heat to a simmer, and cook for 13-15 minutes or until knife tender. Do not cover the potatoes. It can make them turn mushy. Around 12 minutes start checking the potatoes for doneness. You can do this by poking the potato with a pairing knife. If it slides easily all the way to the center, the potatoes are done.
• Immediately drain the potatoes and set aside.

How to Make Garlic Parmesan Cream Sauce

This garlic parmesan cream sauce is the perfect blend of garlic, parmesan, and a little cream. I love it because it’s insanely flavorful and creamy but without loads of heavy cream. The trick to this lightened-up cream sauce is chicken broth.

• In a large sauté pan, melt butter over medium heat. You want a pan big enough to hold the sauce and the cooked potatoes. When the pan is hot, add garlic, and cook, stirring frequently, until fragrant, about 30 seconds. Keep an eye on the garlic. It burns easily.
• Next, whisk in the flour and cook until lightly golden, about a minute or so. Then whisk in the chicken broth, and cook, whisking constantly, until slightly thickened.
• Stir in half and half, cayenne pepper, and Parmesan cheese. Season with salt and pepper, to taste. Let the mixture thicken. If it’s too thick, add more milk as needed.
• Lastly, add the cooked baby potatoes to the sauce, stirring until fully coated in the cream sauce. Garnish with fresh chopped parsley before serving.