Why You’ll Love This Recipe
Creamy Garlic Sauce Baby Potatoes are a comforting, flavorful side dish that pairs perfectly with almost any main course. Baby potatoes are tender and buttery, coated in a rich garlic cream sauce that’s infused with herbs and a touch of cheese. Whether you’re preparing a weeknight dinner or entertaining guests, this dish brings warmth and elegance to the table.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
baby potatoes
olive oil
garlic cloves (minced)
heavy cream
butter
Parmesan cheese (grated)
salt
black pepper
fresh parsley (chopped, for garnish)
directions
Boil the baby potatoes in salted water until fork-tender, about 12-15 minutes. Drain and set aside.
In a large skillet, heat olive oil and butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Reduce heat to low and pour in the heavy cream, stirring continuously.
Add grated Parmesan cheese, salt, and pepper. Stir until the sauce is smooth and slightly thickened.
Add the cooked potatoes to the skillet, gently tossing to coat them in the creamy garlic sauce.
Simmer for a few more minutes to let the flavors meld.
Sprinkle with chopped fresh parsley before serving.
Servings and timing
This recipe serves 4-6 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
Add a pinch of red pepper flakes for a hint of spice.
Use sour cream or Greek yogurt for a tangier sauce.
Mix in cooked bacon bits for extra richness.
Swap Parmesan for Gruyère or cheddar for a different cheesy flavor.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to restore creaminess.
Not recommended for freezing as the cream sauce may separate.
FAQs
Can I use regular potatoes instead of baby potatoes?
Yes, just cut them into bite-sized pieces before boiling.
Is this dish vegetarian?
Yes, as long as the cheese used is vegetarian-friendly.
Can I make this dish ahead of time?
Yes, but for best results, reheat with extra cream before serving.
How do I make the sauce thicker?
Let it simmer a little longer or add more cheese to achieve your desired consistency.
Can I add herbs to the sauce?
Absolutely—try thyme, rosemary, or chives for added flavor.
Is it okay to leave the potato skins on?
Yes, baby potato skins are tender and add texture and nutrients.
Conclusion
Creamy Garlic Sauce Baby Potatoes are a simple yet indulgent side that elevates any meal. With their velvety sauce and savory garlic punch, they’re bound to become a repeat favorite for family dinners and special gatherings alike.
Print
Creamy Garlic Sauce Baby Potatoes
- Prep Time: 10 minutes
- Cook Time: 20–30 minutes (depending on roasting)
- Total Time: 30–40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting & Stove‑top
- Cuisine: American
- Diet: Vegetarian
Description
Tender baby potatoes smothered in a rich, garlicky cream sauce—an easy, indulgent side dish perfect for any meal.
Ingredients
- 1 lb (450 g) baby potatoes, washed and halved
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 °F (200 °C), line a baking sheet with parchment.
- Toss halved potatoes with olive oil, salt, and pepper; spread in a single layer.
- Roast 25–30 minutes, turning halfway, until tender and golden.
- While potatoes roast, melt butter in skillet over medium heat; sauté garlic 1–2 minutes until fragrant.
- Pour in heavy cream, simmer 3–4 minutes until slightly thickened.
- Remove from heat and stir in Parmesan until smooth.
- Transfer roasted potatoes to dish, pour sauce over them.
- Garnish with chopped parsley and serve hot.
Notes
- Swap heavy cream with half‑and‑half for a lighter version.
- Add a pinch of red pepper flakes for heat.
- Grate Parmesan fresh for best melting quality.