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I discovered these buttery garlic baby potatoes totally by accident one crazy weeknight, and now my family begs for them with every meal. The way these small spuds drink up that buttery garlic mixture is something else. Whenever I bring them to the table, guests think I spent hours in the kitchen because they taste like something from an upscale bistro.
The Magic Touch
The harmony between soft baby potatoes and that smooth garlic cream just clicks perfectly. My little ones, who typically avoid potatoes completely, actually want more of these. The mixture feels luxurious but not too heavy, and these tiny taters soak up every bit of that garlicky deliciousness.
Great Companions
You can match these potatoes with almost anything. Yesterday they accompanied some grilled chicken and completely took over the meal. During Christmas or Thanksgiving, they're my backup plan next to the main roast. I've even made them the main attraction with just a green salad alongside them.
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Insider Tips
Through tons of practice, I've figured out some helpful shortcuts. Go for potatoes roughly equal in size so they finish cooking together. Don't use store-bought grated Parmesan; shred it yourself for better melting. And my top suggestion: add fresh rosemary during the sauce cooking time—it creates an amazing smell.
Answers To Your Questions
People always ask if you can make these earlier—and yes, you definitely can! Just cook the potatoes and create the sauce separately, then mix and warm up when you're ready. And honestly, any small potato type works in this dish. I've tried red ones and fingerlings with great success. For my friends who can't have gluten, you'll be happy to know there's none in this recipe.
Custom Touches
Feel free to play around with this dish. I sometimes pour in a bit of white wine to boost the flavor. My husband loves when I toss in some hot pepper flakes. And when I'm feeling fancy, I'll mix in some cooked mushrooms or crunchy bacon pieces.
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Ways To Present
These potatoes need to be displayed properly. I prefer putting them in a wide, flat bowl where the creamy sauce can gather around them. At dinner gatherings, I'll throw some fresh herbs on top and watch everyone get excited. They work just as well for regular Tuesday dinner as they do for birthday celebrations.
Storage Smarts
If you somehow don't finish them all, they'll stay good in your fridge for several days. Just put them in a sealed container and warm them up slowly. I usually add a tiny bit of cream when warming them up to refresh the sauce. Believe me, they taste just as good the next day.
The Appeal Factor
These buttery garlic potatoes belong to those recipes that simply bring joy to everyone. They're basic enough for weeknights but fancy enough for guests. You'll get it once you try them, and you'll see why they're always on my dinner rotation. And nothing beats that moment when the smooth sauce meets those tender potatoes—it's comfort food at its finest.
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Recipe FAQs
- → Which potatoes cook best?
- Stick with baby or new potatoes—they’re quick to cook and stay tender.
- → Can I prep these in advance?
- They’re tastiest fresh, but you can rewarm slowly. Add cream if sauce thickens.
- → How do I check if potatoes are done?
- Poke with a fork; they should be soft but not mushy.
- → Is milk okay instead of cream?
- Cream gives a thick sauce. Half-and-half is an option, but it'll be thinner.
- → What other herbs could work?
- Thyme, rosemary, or chives are great alternatives to parsley.