Ingredients
2 lbs baby potatoes
4 tablespoons butter
5 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 cup heavy cream
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Boil the Potatoes:
Place the baby potatoes in a large pot and cover with water.
Bring to a boil over high heat, then reduce the heat to medium and cook until the potatoes are fork-tender, about 15-20 minutes.
Drain the potatoes and set them aside.
Prepare the Garlic Sauce:
In a large skillet, melt the butter over medium heat.
Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to let the garlic brown.
Sprinkle the flour into the skillet and stir continuously for 1-2 minutes to create a roux. This helps thicken the sauce.
Create the Sauce:
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Continue to whisk until the mixture is smooth.
Pour in the heavy cream and bring the mixture to a gentle simmer.
Allow the sauce to simmer and thicken, stirring frequently, for about 5 minutes.
Combine Potatoes and Sauce:
Season the sauce with salt and pepper to taste.
Add the boiled baby potatoes to the skillet, gently stirring to coat them evenly in the creamy garlic sauce.
Cook for an additional 2-3 minutes until the potatoes are heated through and well coated.
Garnish and Serve:
Transfer the potatoes and sauce to a serving dish.
Garnish with freshly chopped parsley for a touch of color and added freshness.
