These easy creamy garlic sauce baby potatoes are the perfect side dish for any meal. Tender baby potatoes are coated in a rich, garlicky cream sauce that’s so good, you’ll want to eat it by the spoonful! Ready in no time, this dish is ideal for weeknight dinners or special occasions.
Why You’ll Love This Recipe?
- Simple Ingredients: Made with pantry staples and fresh potatoes.
- Quick to Prepare: A fuss-free recipe ready in just 30 minutes.
- Deliciously Versatile: Pairs well with meats, seafood, or vegetarian dishes.
Ingredients
- Baby potatoes (red or yellow)
- Butter
- Garlic (minced)
- Heavy cream
- Parmesan cheese (grated)
- Salt and pepper
- Fresh parsley (chopped, for garnish)
Find the full ingredient list and measurements below.
Directions
Step 1: Cook the Potatoes
Bring a large pot of salted water to a boil. Add the baby potatoes and cook until tender, about 12–15 minutes. Drain and set aside.
Step 2: Make the Garlic Sauce
In a large skillet, melt 2 tablespoons of butter over medium heat. Add 3 cloves of minced garlic and sauté until fragrant, about 1 minute. Reduce the heat to low and stir in 1 cup of heavy cream. Let it simmer gently for 2–3 minutes.
Step 3: Add the Parmesan
Stir in ½ cup of grated Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
Step 4: Combine with Potatoes
Add the cooked baby potatoes to the skillet, tossing gently to coat them in the creamy garlic sauce. Let them simmer for 2–3 minutes to absorb the flavors.
Step 5: Garnish and Serve
Sprinkle the potatoes with fresh parsley for a pop of color and extra flavor. Serve hot.
Expert Tips and Tricks
- Perfectly Cooked Potatoes: Use a fork to check for doneness – it should slide in easily without breaking the potato.
- Thicker Sauce: Simmer the sauce a little longer for a thicker consistency.
- Cheese Options: Swap Parmesan for Gruyère or Pecorino Romano for a different twist.
Recipe Variations
- Herb-Infused Sauce: Add fresh thyme or rosemary to the sauce for added depth.
- Spicy Kick: Sprinkle red pepper flakes into the garlic sauce for a touch of heat.
- Vegan Option: Use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
Serving Suggestions
These creamy garlic potatoes are a versatile side dish that pairs beautifully with:
- Roasted chicken or steak.
- Grilled salmon or shrimp.
- A fresh green salad or steamed vegetables.
FAQs
1. Can I use larger potatoes?
Yes, simply cut them into smaller pieces before boiling for even cooking.
2. Can I make this dish ahead of time?
You can prepare the sauce and potatoes separately, then combine and reheat just before serving.
3. What if I don’t have heavy cream?
Half-and-half or whole milk with a tablespoon of flour for thickening can work in a pinch.
4. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to loosen the sauce.
Conclusion
These easy creamy garlic sauce baby potatoes are comfort food at its finest. With their velvety sauce and tender texture, they’re sure to be a hit at your table. Whether for a casual dinner or a festive gathering, this recipe is one you’ll come back to again and again!
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Easy Creamy Garlic Sauce Baby Potatoes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting, Stovetop
- Cuisine: American
Description
These Easy Creamy Garlic Sauce Baby Potatoes are the perfect side dish for any meal. Tender baby potatoes are roasted to perfection and smothered in a rich, creamy garlic sauce. This dish combines the comforting taste of potatoes with the indulgent flavor of garlic cream sauce, making it a family favorite.
Ingredients
- 1 1/2 lbs baby potatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Potatoes:
- Preheat oven to 400°F (200°C).
- Toss the halved baby potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast for 25-30 minutes, or until golden brown and tender, flipping halfway through.
- Make the Creamy Garlic Sauce:
- While the potatoes are roasting, heat a medium skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden brown (be careful not to burn the garlic).
- Stir in the heavy cream, garlic powder, and Italian seasoning. Simmer for 2-3 minutes until the sauce thickens slightly.
- Add the Parmesan cheese and stir until melted and smooth. Adjust the seasoning with salt and pepper to taste.
- Combine the Potatoes and Sauce:
- Once the potatoes are roasted, remove them from the oven and transfer them to a large serving bowl. Pour the creamy garlic sauce over the potatoes and toss to coat evenly.
- Serve:
- Garnish with freshly chopped parsley and serve immediately. Enjoy with your favorite main dish!
Notes
- You can use baby red potatoes or baby Yukon gold potatoes for this recipe.
- For an extra burst of flavor, add a squeeze of fresh lemon juice before serving.
- You can make the sauce ahead of time and reheat it when ready to serve
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg