Introduction

Creamy Garlic Sauce Baby Potatoes are a comforting and flavorful side dish that’s easy to prepare. Tender baby potatoes are coated in a rich, garlicky cream sauce and finished with Parmesan and fresh parsley, making them a perfect accompaniment to any meal.

Creamy Garlic Baby Potatoes Recipe - Recipe Image

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

Step 1: Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook until fork-tender, about 12 to 15 minutes. Drain the potatoes and set them aside.
Step 2: In a large skillet, heat the olive oil or butter over medium heat. Add the minced garlic and chopped onion (if using), sautéing for 1 to 2 minutes until fragrant and soft.
Step 3: Stir in the heavy cream and chicken or vegetable broth. Season with salt, black pepper, and dried thyme or Italian seasoning. Let the mixture simmer gently for 3 to 4 minutes until it slightly thickens.
Step 4: Add the cooked baby potatoes to the skillet. Toss gently to coat them evenly in the creamy garlic sauce.
Step 5: Stir in the grated Parmesan cheese and let everything simmer together for another 2 to 3 minutes, allowing the cheese to melt and the flavors to meld.
Step 6: Garnish the dish with fresh chopped parsley. Serve warm as a delicious side dish alongside roasted meats, chicken, or seafood.

Tips & Variations

For an extra depth of flavor, try roasting the baby potatoes before adding them to the sauce.
You can substitute heavy cream with half-and-half or whole milk for a lighter sauce, but the texture will be less rich.
Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
Fresh herbs like rosemary or basil can be used instead of thyme for different flavor profiles.

Storage

Store any leftover creamy garlic potatoes in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or in the microwave, stirring occasionally to keep the sauce smooth. Add a splash of broth or cream if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, you can use regular potatoes cut into bite-sized pieces. Just adjust the boiling time accordingly, as larger potatoes will take longer to become tender.

Is it possible to make this dish vegan?

To make a vegan version, replace the butter with olive oil, use a plant-based cream substitute, vegetable broth, and a vegan Parmesan alternative or nutritional yeast for a cheesy flavor.

Creamy Garlic Baby Potatoes Recipe

Print Recipe

★★★★★

4.5 from 142 reviews

This Creamy Garlic Sauce Baby Potatoes recipe features tender boiled baby potatoes tossed in a rich, garlicky cream sauce with Parmesan cheese and fresh herbs. Perfect as a comforting side dish, it pairs wonderfully with roasted meats, chicken, or seafood, delivering a luscious combination of flavors and textures.

Author: Lena
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 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 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

Cook the potatoes: Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook until fork-tender, about 12 to 15 minutes. Drain well and set aside.
Make the garlic cream sauce: In a large skillet, heat the olive oil or butter over medium heat. Add the minced garlic and optional finely chopped onion, sautéing for 1 to 2 minutes until fragrant and translucent.
Simmer the sauce: Stir in the heavy cream and chicken or vegetable broth. Season with salt, black pepper, and dried thyme or Italian seasoning. Simmer gently for 3 to 4 minutes until the sauce thickens slightly.
Combine potatoes with sauce: Add the cooked baby potatoes to the skillet and gently toss to coat them thoroughly in the creamy garlic sauce. Stir in the grated Parmesan cheese and let everything simmer together for 2 to 3 minutes, allowing the flavors to meld.
Serve: Garnish with freshly chopped parsley. Serve the creamy garlic sauce baby potatoes warm as a delicious side dish alongside roasted meats, chicken, or seafood.

Notes

For a vegetarian option, use vegetable broth instead of chicken broth.
You can substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
Adding finely chopped onion is optional but adds an extra depth of flavor to the sauce.
Make sure not to overcook the potatoes to avoid them breaking apart in the sauce.
Parmesan cheese can be substituted with Pecorino Romano or Grana Padano for a slightly different flavor profile.

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