Creamy Garlic Sauce Baby Potatoes

The pressure builds and you start counting down minutes until you eat. The hiss from the valve gets your appetite going real quick. You spot that little sealing ring doing its job and you know dinner's soon ready.

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Baby potatoes, all soft and tender from the cooker, are just waiting for that creamy garlic sauce to coat 'em perfectly. You recall how fast this comes together, no waiting around forever like with traditional cooking.

Just as you hear the valve hiss starting to slow, you get your serving plates ready. The quick release means no long waiting, and soon you’ll have those comforting flavors on your tongue. Dang, it’s worth every minute of anticipation!

Why Your Cooker Beats Every Other Pot

• Pressure cooks food way faster than regular pots or ovens.
• Keeps moisture locked in so potatoes come out super tender.
• Sealing ring ensures no steam escapes, making cooking consistent.
• Quick release lets you stop cooking exactly when you want, perfect for controlling doneness.
• The valve hiss gives you a satisfying heads-up when pressure is dropping.
• Natural release keeps food warm without overcooking it if you gotta wait a bit.

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Your Simple Ingredient Checklist

• 1 ½ pounds baby potatoes
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ¼ cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

These are ingredients you probably spot in your kitchen right now. Baby potatoes are the stars here, softening up nice and quick in the pressure cooker. Olive oil, salt, and pepper add just the right touch of flavor while roasting them.

Butter and garlic get sautéed up for that rich base to your creamy sauce. Then you bring in the heavy cream and Parmesan cheese to make it all luscious. Fresh parsley sprinkled last adds a fresh pop that you’re gonna love.

How It All Comes Together Step by Step

• Preheat your oven to 400F, or 200C if youre keeping track.
• Toss the baby potatoes with olive oil, salt, and pepper. Make sure each ones coated good.
• Spread the potatoes out on a baking sheet and roast them for about 25-30 minutes until theyre tender and golden. This step really brings out their natural sweetness.
• While potatoes roast, melt butter over medium heat in a saucepan. Add minced garlic and saut for 1-2 minutes until it smells heavenly.
• Pour in the heavy cream and bring it up to a gentle simmer, stirring often so it doesnt stick or burn. Let it cook 3-4 minutes till it thickens just right.
• Mix in the Parmesan cheese and stir until it melts completely and your sauce is smooth as silk.
• Take potatoes from the oven, put 'em in a serving dish, then pour the creamy garlic sauce over them. Sprinkle chopped parsley on top before serving to freshen it up.

Smart Shortcuts for Busy Days

• Use pre-minced garlic from a jar if youre in a real rush. It works real good for this sauce.
• Skip roasting step and pressure cook potatoes right in the cooker with a bit of water. Just quick release when they're tender.
• Grab shredded Parmesan from the store rather than grating yourself to save some time.
• Chop parsley ahead and keep in the fridge so its ready whenever you wanna throw it on.
• If you got leftover sauce, warm it gently in microwave instead of making new batch every time.

What It Tastes Like Fresh From the Pot

The first bite is soft baby potatoes melting in your mouth, each one kissed by a creamy garlic sauce thats smooth and comforting. Theres a buttery richness that wraps around your taste buds like a warm hug.

Garlic flavors dance nicely without being too sharp, and that Parmesan adds a salty, cheesy depth that takes it up a notch. The slight peppery kick balances everything real well.

And you gotta love the fresh parsley on top it adds just enough brightness to cut thru the creaminess and keeps the whole dish feeling fresh and lively.

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Smart Storage That Actually Works

• Put leftovers in an airtight container to keep that creamy sauce from drying out in the fridge.
• If you plan to eat within a day, just cover the serving dish tightly with foil and pop it in the fridge.
• For longer storage, freeze portions in freezer bags but be ready to gently reheat since the cream sauce can separate a bit.
• Reheat leftovers on stove low heat, stirring constantly, or use quick bursts in microwave to keep sauce creamy.

Your Most Asked Questions Answered

• Can I skip roasting and just pressure cook potatoes? Yes, you can pressure cook them with a cup of water, then do quick release. They wont have that crispy outside but still taste yummy.
• Why does my sauce sometimes separate when reheating? Cream sauces can split if heated too fast. Warm gently on low heat and stir to keep it smooth.
• Can I use regular potatoes instead of baby potatoes? Sure, but cut em into smaller chunks so they cook evenly and quickly in the cooker.
• Is quick release better than natural release for this recipe? Quick release works best to stop cooking right after potatoes are done, so they dont get mushy. But natural release is fine if youre not in a rush.
• Whats the sealing ring for? It helps seal the cooker so pressure builds up properly and no steam escapes during cooking. Make sure its clean and in good shape!
• Can I make this dairy-free? You could try substituting heavy cream with coconut cream and use vegan cheese, but texture and taste will be a little different.

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Baby Potatoes with Creamy Garlic Sauce in Your Pressure Cooker

Delicious baby potatoes coated in a creamy garlic Parmesan sauce made easy in the pressure cooker or oven. Perfect comfort food side dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Cuisine Mediterranean

Servings 6 people

Calories 320 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main Ingredients

• 1 ½ pounds baby potatoes
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons butter
• 4 cloves garlic minced
• 1 cup heavy cream
• ¼ cup Parmesan cheese grated
• 1 tablespoon fresh parsley chopped

Instructions

 

Instructions

• Preheat your oven to 400°F (200°C).
• Toss the baby potatoes with olive oil, salt, and pepper until well coated.
• Spread the potatoes on a baking sheet and roast for 25-30 minutes until tender and golden.
• While potatoes roast, melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes.
• Pour in the heavy cream and bring to a gentle simmer. Stir frequently and cook for 3-4 minutes until thickened.
• Stir in Parmesan cheese and allow to melt until sauce is smooth.
• Transfer roasted potatoes to a serving dish. Pour creamy garlic sauce over the top and garnish with chopped parsley.

Notes

For quicker prep, use pre-minced garlic and store-bought grated Parmesan. You can also pressure cook the potatoes with a bit of water instead of roasting.