Creamy Garlic Sauce Baby Potatoes are a decadent and delicious side dish that’s bursting with flavor. Tender baby potatoes are smothered in a rich, garlicky cream sauce, making them the perfect complement to any meal.
Why You’ll Love This Recipe
- Irresistibly Creamy: The velvety garlic sauce elevates simple baby potatoes into a luxurious dish.
- Simple Ingredients: You likely have most of the ingredients in your kitchen already.
- Versatile Side Dish: Perfect for pairing with roasted meats, grilled vegetables, or as a comforting vegetarian option.
- Easy and Quick: Ready in under 30 minutes, this recipe is ideal for busy weeknights or special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Baby potatoes, halved
- Butter
- Garlic, minced
- Heavy cream
- Parmesan cheese, grated
- Fresh parsley, chopped
- Salt and pepper to taste
- Optional: red pepper flakes for a touch of heat
Directions
- Cook the Potatoes:
- Bring a pot of salted water to a boil. Add the halved baby potatoes and cook until fork-tender, about 10-12 minutes. Drain and set aside.
- Prepare the Sauce:
- In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and cook until the sauce thickens slightly, about 3-4 minutes.
- Combine Potatoes and Sauce:
- Add the cooked potatoes to the skillet and toss to coat them evenly in the creamy garlic sauce. Season with salt, pepper, and optional red pepper flakes.
- Garnish and Serve:
- Sprinkle fresh parsley over the potatoes for a burst of color and flavor. Serve hot.
Servings and Timing
- Servings: This recipe serves 4-6 as a side dish.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Variations
- Cheesy Delight: Add shredded mozzarella or Gruyère for an extra cheesy twist.
- Lemon Zest: Stir in a bit of lemon zest for a fresh, tangy flavor.
- Herb Upgrade: Use fresh dill, chives, or thyme in place of parsley for a new flavor profile.
- Spicy Kick: Add cayenne pepper or paprika for a spicier version.
- Dairy-Free: Substitute coconut cream for heavy cream and nutritional yeast for Parmesan.
Storage/Reheating
- Storage: Place any leftovers in an airtight container and refrigerate for up to 3 days.
- Reheating: Reheat on the stovetop over low heat, adding a splash of milk or cream to refresh the sauce. Avoid overheating to prevent the sauce from separating.
FAQs
1. Can I use a different type of potato?
Yes, small red potatoes or Yukon gold potatoes work well as substitutes.
2. Can I make this dish in advance?
You can prepare the potatoes and sauce separately, then combine and heat before serving.
3. Can I freeze this dish?
Freezing is not recommended as the cream sauce may separate upon thawing.
4. What’s the best way to ensure the sauce is smooth?
Use freshly grated Parmesan and stir continuously while making the sauce to prevent clumps.
5. How do I prevent the potatoes from overcooking?
Cook them just until fork-tender; avoid letting them sit in hot water after boiling.
6. Can I make the sauce thicker?
Yes, simmer the sauce a bit longer or add a slurry of cornstarch and water.
7. What can I use instead of heavy cream?
Half-and-half or whole milk can be used, though the sauce will be less rich.
8. Can I add protein to this dish?
Yes, cooked bacon bits, grilled chicken, or sautéed shrimp would make great additions.
9. What’s a good vegan alternative?
Use coconut cream for the sauce, vegan butter, and nutritional yeast instead of Parmesan.
10. Can I roast the potatoes instead of boiling them?
Yes, roasting the potatoes adds a delightful caramelized flavor. Toss them in olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes before mixing with the sauce.
Conclusion
Creamy Garlic Sauce Baby Potatoes are a simple yet indulgent side dish that will elevate any meal. With their tender texture and rich, garlicky flavor, these potatoes are sure to become a family favorite. Try this recipe today and enjoy a dish that’s as easy to make as it is delicious!
PrintCreamy Garlic Sauce Baby Potatoes
Tender baby potatoes coated in a rich and creamy garlic sauce make the perfect side dish for any meal. This quick and easy recipe combines buttery potatoes with a flavorful, silky sauce that’s sure to be a crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
- 1.5 lbs (700 g) baby potatoes (yellow, red, or mixed), halved if large
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream (or half-and-half for a lighter option)
- ½ cup grated Parmesan cheese
- 1 tsp dried Italian seasoning (or a mix of oregano and thyme)
- ½ tsp smoked paprika (optional)
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Cook the Potatoes:
- Place the baby potatoes in a large pot of salted water. Bring to a boil and cook for 12–15 minutes, or until tender when pierced with a fork. Drain and set aside.
Make the Creamy Garlic Sauce:
- In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
- Reduce the heat to medium-low and stir in the heavy cream, Parmesan cheese, Italian seasoning, and smoked paprika (if using). Simmer gently for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
Combine and Serve:
- Add the cooked potatoes to the skillet with the sauce. Toss gently to coat the potatoes evenly in the creamy garlic sauce. Season with salt and pepper to taste.
- Garnish with chopped parsley and serve warm.
Notes
- Make it cheesy: Add extra Parmesan for a richer sauce or sprinkle grated mozzarella over the top and broil for a cheesy crust.
- Make it lighter: Substitute heavy cream with whole milk and add a teaspoon of cornstarch to help thicken the sauce.
- Add protein: Toss in cooked bacon bits or grilled chicken for a complete dish.