XCrispy potatoes and a creamy garlic Parmesan sauce are one of my favorite combinations, and this recipe brings both together in the easiest way. I cook the potatoes in a single skillet until they’re golden brown, crisp on the outside, and perfectly tender inside — no oven required. It’s a method I rely on when I want a hearty side dish that also frees up the oven for something bigger, like an Easter baked ham or prime rib roast. I often serve this with a seared steak and a green salad for dinner, but it also works beautifully for gatherings when I want something easier than a big casserole. It’s rich, cozy, and exactly the kind of side dish I keep coming back to.

Why you’ll love it

Key ingredients in creamy garlic Parmesan potatoes

Creamy Garlic Parmesan Potatoes

Serves 4

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)

1. Place 2 tablespoons olive oil in a 12-inch nonstick skillet and tilt the pan as needed to coat the bottom with oil. Arrange 1 1/2 pounds halved baby potatoes cut-side down in an even layer (there will be a few potatoes on top). Pour 1/3 cup water and sprinkle 3/4 teaspoon kosher salt over the potatoes.

2. Cover with a tight-fitting lid and cook undisturbed over medium-high heat until the bottoms of the potatoes are browned and the water has evaporated, 9 to 10 minutes.

3. Uncover and flip the potatoes. Reduce the heat to medium. Cover again and cook until the potatoes are tender and browned on the other side, 3 to 4 minutes. Transfer the potatoes to a large plate.

4. Add 1 1/2 cups heavy cream, 3 ounces finely grated Parmesan cheese, four minced garlic cloves, and 1/4 teaspoon black pepper to the skillet. Bring to a simmer, whisking occasionally, until thickened slightly, about 2 minutes. Taste and season with more kosher salt as needed.

5. Return the potatoes to the skillet in an even layer (do not stir) and simmer for 30 seconds. Garnish with coarsely chopped fresh parsley leaves if using.

Recipe note: Refrigerate leftovers in an airtight container for up to four days.

(Jan Valdez is an associate recipe producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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