These golden, crispy-edged baby potatoes are tossed in a rich, garlicky Parmesan sauce for a comforting side dish that’s ready in under 30 minutes. This recipe skips the oven and relies on a single skillet for maximum flavor and ease.
Why This Recipe Works
The key to this dish is the combination of pan-frying the potatoes until golden brown and then simmering them in a creamy sauce. Using a tight-fitting lid traps steam, ensuring the potatoes cook through without needing to be boiled first. This technique delivers both tender insides and perfectly crisp exteriors. The sauce thickens naturally from the heavy cream and Parmesan, eliminating the need for flour or other stabilizers.
Key Ingredients
- Baby Potatoes: Halved for even cooking, they develop a beautifully crisp exterior.
- Heavy Cream: Creates the base of the decadent sauce.
- Parmesan Cheese: Freshly grated Parmesan melts into the sauce better than pre-grated, enhancing the flavor.
- Garlic: Minced garlic infuses the sauce with aromatic intensity.
Nutritional Information (Per Serving, Based on 4 Servings)
- Calories: 608
- Fat: 46.1 g (59.0%)
- Carbs: 34.3 g (11.7%)
- Protein: 16.2 g (13.8%)
Recipe Details
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
Ingredients:
- 2 tablespoons olive oil
- 1 1/2 pounds baby potatoes (1- to 1 1/2-inches wide), halved
- 1/3 cup water
- 3/4 teaspoon kosher salt, plus more as needed
- 1 1/2 cups heavy cream
- 3 ounces Parmesan cheese, freshly grated (about 3/4 cup)
- 4 cloves garlic, minced
- 1/4 teaspoon freshly ground black pepper
- Coarsely chopped fresh parsley leaves, for garnish (optional)
Instructions:
- Place 2 tablespoons olive oil in a 12-inch nonstick skillet and tilt the pan to coat the bottom. Arrange halved baby potatoes cut-side down in an even layer. Pour 1/3 cup water and sprinkle 3/4 teaspoon kosher salt over the potatoes.
- Cover with a tight-fitting lid and cook undisturbed over medium-high heat until browned and the water has evaporated, 9–10 minutes.
- Uncover and flip the potatoes. Reduce heat to medium. Cover again and cook until tender and browned, 3–4 minutes. Transfer potatoes to a plate.
- Add heavy cream, Parmesan cheese, minced garlic, and black pepper to the skillet. Simmer, whisking occasionally, until thickened slightly, about 2 minutes. Taste and season with salt as needed.
- Return potatoes to the skillet in an even layer (do not stir) and simmer for 30 seconds. Garnish with parsley, if using.
Storage
Refrigerate leftovers in an airtight container for up to 4 days.
This recipe delivers a crowd-pleasing side dish that’s both rich and easy to make, perfect for weeknight dinners or holiday gatherings. The combination of crispy potatoes and creamy Parmesan sauce is irresistible.
