Creamy Garlic Sauce Baby Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://liamjayne.com/creamy-garlic-sauce-baby-potatoes-recipe/
