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.
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.