Creamy Garlic Sauce Baby Potatoes Recipe

Introduction

This Creamy Garlic Sauce Baby Potatoes recipe is a rich and flavorful side dish featuring tender baby potatoes tossed in a velvety garlic cream sauce. It’s perfect for pairing alongside chicken, steak, or seafood to elevate any meal.

Ingredients

• 2 pounds (900 g) baby potatoes, halved
• 2 tablespoons olive oil or butter
• 4 cloves garlic, minced
• 1 small onion, finely chopped (optional, for extra flavor)
• 1 cup (240 ml) heavy cream
• ½ cup (120 ml) chicken or vegetable broth
• ½ teaspoon salt, adjust to taste
• ¼ teaspoon black pepper
• ½ teaspoon dried thyme or Italian seasoning
• ½ cup (50 g) grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the baby potatoes and cook until fork-tender, about 12–15 minutes. Drain and set aside.
2. Step 2: In a large skillet, heat olive oil or butter over medium heat. Add minced garlic and, if using, chopped onion. Sauté for 1–2 minutes until fragrant but not browned.
3. Step 3: Stir in the heavy cream and broth. Season with salt, black pepper, and dried thyme or Italian seasoning. Let the sauce simmer gently for 3–4 minutes until it thickens slightly.
4. Step 4: Add the cooked potatoes to the skillet. Toss gently to coat them evenly with the creamy garlic sauce.
5. Step 5: Stir in the grated Parmesan cheese and allow everything to simmer together for an additional 2–3 minutes to meld the flavors.
6. Step 6: Garnish with fresh chopped parsley and serve warm as a delicious side dish.

Tips & Variations

• For a lighter sauce, substitute heavy cream with half-and-half, but avoid milk as it’s too thin.
• Swap raw garlic for roasted garlic cloves for a sweeter, milder flavor.
• Add crispy bacon bits for a smoky, salty twist.
• Mix in different herbs like dill, basil, or rosemary to vary the flavor.
• For a cheesy upgrade, add shredded mozzarella or cheddar before serving.
• For a spicy kick, stir in red pepper flakes or a drizzle of hot sauce.
• Use unsalted butter to better control the seasoning of the dish.
• If using larger potatoes, cut them into quarters to ensure even cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce if it has thickened. Freezing is not recommended as the creamy sauce may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ahead of time?

Yes, you can cook the potatoes and prepare the sauce separately. Combine and reheat gently just before serving to maintain the best texture and flavor.

What kind of potatoes work best?

Baby red or gold potatoes are ideal due to their thin skins and tender flesh, but fingerling potatoes also work well.

Creamy Garlic Sauce Baby Potatoes Recipe

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★★★★★

4.9 from 145 reviews

Creamy Garlic Sauce Baby Potatoes is a deliciously rich and flavorful side dish featuring tender baby potatoes coated in a velvety garlic cream sauce. Perfect for complementing roasted meats, chicken, or seafood, this recipe is easy to prepare and brings a luxurious touch to any meal with its garlic-infused creamy sauce and fresh herb garnish.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds (900 g) baby potatoes, halved

Sauce

• 2 tablespoons olive oil or unsalted butter
• 4 cloves garlic, minced
• 1 small onion, finely chopped (optional)
• 1 cup (240 ml) heavy cream
• ½ cup (120 ml) chicken or vegetable broth
• ½ teaspoon salt, adjust to taste
• ¼ teaspoon black pepper
• ½ teaspoon dried thyme or Italian seasoning
• ½ cup (50 g) grated Parmesan cheese

Garnish

• 2 tablespoons fresh parsley, chopped

Instructions

1. Cook the potatoes: Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook until fork-tender, approximately 12–15 minutes. Drain the potatoes and set them aside.
2. Make the garlic cream sauce: In a large skillet, heat olive oil or butter over medium heat. Add the minced garlic and optional chopped onion, sautéing for 1–2 minutes until fragrant but not browned. Stir in the heavy cream and chicken or vegetable broth, then season with salt, black pepper, and dried thyme or Italian seasoning. Let the sauce gently simmer for 3–4 minutes, allowing it to thicken slightly.
3. Combine potatoes with sauce: Add the cooked potatoes to the skillet, tossing gently to ensure each piece is fully coated in the creamy garlic sauce. Stir in the grated Parmesan cheese and simmer together for an additional 2–3 minutes to meld flavors.
4. Serve: Garnish with freshly chopped parsley. Serve warm as a flavorful side dish to complement roasted meats, chicken, or seafood.

Notes

• Make ahead: Cook potatoes and prepare sauce separately; combine and reheat gently before serving.
• For a vegan version, substitute butter with olive oil or vegan butter and use plant-based cream alternatives like cashew or coconut cream.
• The sauce thickens further as it cools; serve immediately for best texture.
• To bake, after coating potatoes in sauce, transfer to a baking dish and bake at 375°F (190°C) for 15–20 minutes for a gratin-style finish.
• Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on stovetop adding a splash of cream or milk.
• Freezing is not recommended due to separation of the cream sauce.
• Variations include adding shredded mozzarella or cheddar for cheesiness, red pepper flakes for heat, fresh herbs like dill or rosemary, roasted garlic for sweetness, or crispy bacon bits for smoky flavor.

Keywords: baby potatoes, creamy garlic sauce, side dish, garlic cream sauce, Parmesan, easy potato recipe, herb garnish, creamy potatoes