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Buttery Sauce Tiny Potatoes turn basic components into a fancy side that brings top-notch taste straight to your family meals. The soft baby spuds bathe in a thick, smooth garlic coating that sticks to every chunk, making an impossible-to-resist mix of homey and elegant.
I stumbled on this while playing around in the kitchen during family night, and now it's what everyone asks for. The way the sauce hugs each potato makes it so good that even my nephew who usually avoids garlic always wants more.
Key Components For Success
- Small potatoes: Make perfect little bites, their firm texture standing up nicely in the thick sauce while soaking up all those amazing flavors
- Whipping cream: Creates the base of our dreamy sauce, giving a velvety feel you can't get with lighter options
- Raw garlic bulbs: Give that essential aroma - pick tight, unmarked heads for the best taste
- Premium Parmesan: Brings a toasty depth and naturally thickens everything up
- Plain butter: Lets you manage the salt level while adding wonderful richness
- Garden herbs: Boost the look and flavor, adding a fresh finish to this rich dish
Steps To Amazing Results
- Pick and Clean Your Spuds:
- Start by grabbing potatoes that look about the same size so they cook evenly. Scrub them well under cool tap water, making sure to get all the dirt out of the little dips.
- Boil the Potatoes:
- Get a big pot with cold water and throw in some salt. Drop your potatoes in the cold water and turn up the heat—starting cold means they'll cook right through.
- Get the Garlic Ready:
- While those potatoes bubble away, peel and chop your garlic super small. Tiny bits will spread the flavor better through your sauce.
- Test for Softness:
- Poke a potato with a fork—it should go in easy but the potato shouldn't fall apart. This usually takes about 15 minutes once the water's boiling good.
- Begin the Sauce:
- While potatoes cook, get going on your sauce. Slowly melt butter on medium in a big pan, watching it doesn't get too brown. Toss in your chopped garlic right when the butter's all melted but not sizzling yet.
- Pour in Cream:
- Slowly add the cream, always stirring with a wooden spoon. Going slow stops it from breaking and makes everything smoother.
- Mix in Cheese:
- Sprinkle in your fresh-grated Parmesan bit by bit, keeping that spoon moving until each handful melts away before adding more.
- Mix with Potatoes:
- Carefully stir in your drained potatoes, trying not to smash them. Let them bubble in the sauce for those last few minutes as everything comes together.
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My grandma always made me use real Parmigiano-Reggiano for this dish, and after making it tons of times, I totally get why. The flavor it adds just can't be matched by anything else.
Great Food Matches
Level up your dinner by putting these creamy potatoes next to a juicy grilled steak, letting the garlic mix with the meat drippings. They're also amazing with baked chicken or alongside grilled veggies for a meat-free feast.
Ways To Switch It Up
Try mixing different cheeses like sharp cheddar for more flavor, or throw in some browned onions for a sweet touch against the garlic. For something lighter, use half-and-half instead of heavy cream, though it won't be quite as thick.
Storage Solutions
Keep any extras in a sealed container in the fridge for up to three days. When warming them up, add a little splash of cream or milk to bring the sauce back to life, and heat slowly while stirring now and then so the sauce doesn't split.
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After tweaking this dish for years, I've learned it's not just about what goes in it - it's about the care you show at each step. These potatoes aren't just a side in our house anymore; they're a family custom that gets everyone excited for mealtime.
Frequently Asked Questions
- → Can I prep these potatoes beforehand?
- They taste best fresh, but you can bake the potatoes earlier and warm them up in the oven. Just make your sauce right before serving for the tastiest results.
- → Which potatoes should I pick for this dish?
- Mini potatoes or fingerlings work wonderfully since they cook fast and thoroughly. Both red and yellow mini potatoes turn out great.
- → Can I swap out the heavy cream?
- Sure, try half-and-half for something lighter, though your sauce won't be quite as thick and luxurious.
- → How do I keep any extras?
- Pop them in a sealed container in your fridge for up to 3 days. Warm them up in your oven or microwave, adding a bit more cream if needed.
- → Why aren't my potatoes getting crispy?
- Make sure to pat your potatoes completely dry before adding oil, arrange them with space between each one, and don't crowd your baking tray.