This gooey, creamy and indulgent Cheesy Garlic Potato is the easy peasy recipe to make and a star dish for any occasion. This is the most easy, quick and absolutely delicious side dish you will ever make and it’s a perfect side dish to share with a crowd. You can also serve it as a snack.
Who doesn’t love baby potatoes recipe, as this dish is made from young potatoes, they taste tender and creamy after cooking. First boil the baby potatoes with a little salt, until fork tender. Once the potatoes are cooked strain the water and keep aside the baby potatoes. Boiling allows the potatoes to soften so the inside is nice and fluffy. You can cook these potatoes ahead of time and keep them covered with foil.
Then melt the butter in a pan, then add minced garlic and fry for few minutes on medium low heat. Then add boiled potatoes and salt (if needed, remember the mozzarella cheese contains salt and you already boiled the potatoes with salt) and fry for 6-8 minutes or until crispy. Now add paprika powder or red chili powder and fry for few more minutes and then add cream and cook on lowest possible heat for 2-3 minutes.
Add mozzarella cheese and processed cheese and sprinkle some cilantro. Cover and let the cheese melt on low heat. The potatoes are little sponges, they suck up all the goodness from the milk and result in flavoursome potatoes with creamy, buttery and generously coated in melted oozy cheese. Top with chopped cilantro and serve immediately. Enjoy!
If you don’t have baby potatoes?
Baby potatoes or new potatoes are perfect for this dish but if you don’t have baby potatoes you can use large potatoes cut into quarters. Don’t worry they will perfectly soak up the buttery creamy sauce and get a nice coating of cheese.
What cheese to use?
Any type of flavourful melty cheese will do. You can use mozzarella, cheddar, Gruyere, Colby, Monterey Jack, processed cheese.
Storing and reheating:
Refrigeration: Store any leftover cheesy garlic potatoes in an airtight container in the fridge for up to 4 days.
Freezing:
If you want to store for longer period, transfer to an airtight container and store in the freezer for up to 2 months. Thaw in the fridge overnight before reheating the next day.
Reheating:
Transfer the potatoes to an oven-proof baking dish and cover with foil. For a larger portion warm in a preheated 350°F oven for 10-15 minutes and for smaller portion for about 2-3 minutes or until warmed through.
Ingredients
250 gm baby potatoes, boiled
1 tbsp butter
1 tbsp Garlic, minced
Salt to taste
1 tsp Paprika powder or red chili powder
40 ml Heavy cream
1 cup Mozzarella cheese
1/2 cup Processed cheese
2 tbsp Cilantro, chopped
Preparation
- Step 1: Melt butter in a pan, then add minced garlic and saute for 1-2 minutes on medium low heat.
- Step 2: Then add boiled potatoes and salt and fry for 6-8 minutes.
- Step 3: Next add paprika powder or red chili powder and fry for another 5-6 minutes or until crispy.
- Step 4: Once the potatoes are crispy and nice, then lower the heat and add cream and cook on lowest possible heat for 2-3 minutes.
- Step 5: Now is the time to add mozzarella cheese and processed cheese.
- Step 6: Next sprinkle some cilantro. And cover the pan and let the cheese melt on low heat.
- Step 7: Once the cheese is melted, serve warm immediately.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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