Creamy Garlic Sauce Baby Potatoes Recipe

Introduction

Creamy Garlic Sauce Baby Potatoes are a comforting and flavorful side dish that’s perfect for any meal. Tender baby potatoes are coated in a rich garlic cream sauce, enhanced with Parmesan and fresh herbs. This easy recipe will quickly become a favorite accompaniment to roasted meats, chicken, or seafood.

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 halved 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 the minced garlic and chopped onion (if using), sautéing for 1–2 minutes until fragrant.
3. Step 3: Stir in the heavy cream and broth, then season with salt, black pepper, and dried thyme or Italian seasoning. Let the sauce simmer gently for 3–4 minutes until it slightly thickens.
4. Step 4: Add the cooked potatoes to the skillet and 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 2–3 minutes more, letting the cheese melt and enrich the sauce.
6. Step 6: Garnish with chopped fresh parsley before serving warm as a delicious side dish.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Add a pinch of crushed red pepper flakes for a subtle spicy kick.
• If you prefer a thicker sauce, cook it a bit longer or add a small sprinkle of flour or cornstarch mixed with water before adding the potatoes.
• Swap baby potatoes for fingerling potatoes or small Yukon Gold potatoes if preferred.

Storage

Store leftover creamy garlic baby potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or microwave until warmed through, adding a splash of broth or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish dairy-free?

Yes, substitute the heavy cream with coconut cream or a dairy-free cream alternative and use dairy-free cheese or omit the Parmesan to keep it dairy-free.

Can I prepare this recipe ahead of time?

You can boil the potatoes ahead and store them in the fridge. When ready to serve, prepare the sauce and combine it with the pre-cooked potatoes, then warm through.

Creamy Garlic Sauce Baby Potatoes Recipe

Print Recipe

★★★★★

4.7 from 115 reviews

This Creamy Garlic Sauce Baby Potatoes recipe features tender boiled baby potatoes smothered in a rich and velvety garlic cream sauce, enhanced with Parmesan cheese and fresh herbs. Perfect as a comforting side dish to complement roasted meats, chicken, or seafood, this dish combines simple ingredients with a luxurious flavor profile for an easy yet impressive addition to any meal.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 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 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 to 15 minutes. Drain the potatoes and set them aside to prepare the sauce.
2. Make the garlic cream sauce: In a large skillet, heat the olive oil or butter over medium heat. Add the minced garlic and finely chopped onion (if using), sautéing for 1 to 2 minutes until fragrant and translucent. Stir in the heavy cream and chicken or vegetable broth. Season the mixture with salt, black pepper, and dried thyme or Italian seasoning. Allow the sauce to simmer gently for 3 to 4 minutes until it slightly thickens.
3. Combine potatoes with sauce: Add the cooked baby potatoes into the skillet with the garlic cream sauce. Toss gently to coat the potatoes evenly. Stir in the grated Parmesan cheese and let everything simmer together for an additional 2 to 3 minutes so the flavors meld and the cheese melts into the sauce.
4. Serve: Garnish the creamy garlic potatoes with chopped fresh parsley. Serve warm as a delicious side dish alongside roasted meats, chicken, or seafood.

Notes

• For extra flavor, include the finely chopped onion in the sauce.
• You can substitute Parmesan with Pecorino Romano for a sharper taste.
• Adjust salt and seasoning to your preference, especially depending on the saltiness of the broth used.
• Baby potatoes can be cooked whole if they are very small and tender.
• Use vegetable broth for a vegetarian version, using butter or olive oil as preferred.

Keywords: creamy garlic potatoes, baby potatoes recipe, garlic cream sauce, Parmesan potatoes, easy side dish, stovetop potatoes