Creamy Garlic Baby Potatoes Recipe

Introduction

Creamy Garlic Sauce Baby Potatoes are a comforting and flavorful side dish that pairs perfectly with roasted meats, chicken, or seafood. Tender baby potatoes are coated in a rich garlic cream sauce, making them an irresistible addition to 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 halved baby potatoes and cook until fork-tender, about 12–15 minutes. Drain and set aside.
2. Step 2: In a large skillet, heat the olive oil or butter over medium heat. Add the minced garlic and chopped onion, if using, and sauté for 1–2 minutes until fragrant.
3. Step 3: Stir in the heavy cream and broth. Season with salt, black pepper, and dried thyme or Italian seasoning. Simmer gently for 3–4 minutes until the sauce slightly thickens.
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 let everything simmer together for 2–3 minutes to meld the flavors.
6. Step 6: Garnish with fresh chopped parsley and serve warm alongside your favorite roasted meats, chicken, or seafood.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Swap Parmesan with Pecorino Romano for a sharper flavor.
• If you prefer a thicker sauce, simmer it a little longer before adding the potatoes.

Storage

Store leftover creamy garlic potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or broth to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use larger potatoes instead of baby potatoes?

Yes, but adjust the cooking time accordingly. Larger potatoes should be cut into smaller pieces and will take longer to become tender.

Is it possible to make this dish dairy-free?

Yes, you can substitute heavy cream with coconut cream or a plant-based cream alternative and use a dairy-free cheese or omit the cheese altogether.

Creamy Garlic Baby Potatoes Recipe

Print Recipe

★★★★★

4.5 from 91 reviews

A rich and flavorful creamy garlic sauce baby potatoes recipe that combines tender boiled baby potatoes with a luscious garlic cream sauce, Parmesan cheese, and a hint of herbs. Perfect as a comforting side dish to complement roasted meats, chicken, or seafood.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

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, 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

Garnish

• 2 tablespoons fresh parsley, chopped

Instructions

1. Cook the potatoes: 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. Make the garlic cream sauce: In a large skillet, heat olive oil or butter over medium heat. Add minced garlic and the finely chopped onion if using, and sauté for 1–2 minutes until fragrant. Stir in the heavy cream and broth. Season with salt, black pepper, and dried thyme or Italian seasoning. Simmer gently for 3–4 minutes until the sauce slightly thickens.
3. Combine potatoes with sauce: Add the cooked baby potatoes into the skillet with the creamy garlic sauce. Toss gently to coat the potatoes evenly. Stir in the grated Parmesan cheese and let everything simmer together for 2–3 minutes to meld the flavors and allow the cheese to melt.
4. Serve: Garnish with freshly chopped parsley and serve warm. This dish pairs wonderfully as a side with roasted meats, chicken, or seafood.

Notes

• You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• Make sure not to overcook the potatoes; they should be tender but hold their shape.
• If you prefer a thicker sauce, simmer a bit longer or add a small slurry of cornstarch mixed with water.
• Fresh herbs like thyme can be used instead of dried for more vibrant flavor.

Keywords: baby potatoes, creamy garlic sauce, Parmesan, side dish, easy recipe, comfort food