Hey y'all! If you're looking for the ultimate comfort-food side dish, these Creamy Garlic Sauce Baby Potatoes are a must-try. With tender baby potatoes smothered in a velvety, garlicky sauce, every bite is a dream. Whether you're preparing a cozy weeknight dinner or entertaining guests, this dish is guaranteed to impress. Let's get cooking!
Why You'll Love This
- Rich, creamy, and full of garlicky flavor in every mouthful.
- Quick 30-minute recipe for fast weeknight dinners or last-minute gatherings.
- Minimal prep and simple pantry ingredients—no fancy tools required!
- Perfectly versatile: serve with meats, grilled veggies, or on its own.
- Family-friendly and always a crowd-pleaser!
Ingredients
- 1.5 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- ⅓ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- ½ teaspoon dried Italian herbs (optional)
Directions
Step 1: Prep and Boil the Potatoes
- Wash and halve 1.5 pounds of baby potatoes. Place them in a large pot, cover with cold water, and add a generous pinch of salt.
- Bring the water to a boil over high heat. Reduce to medium and simmer for 12-15 minutes, or until the potatoes are fork-tender. Drain and set aside.
Step 2: Prepare the Creamy Garlic Sauce
- In a large skillet over medium heat, add 2 tablespoons of olive oil and 2 tablespoons of butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant (don’t let it brown).
- Pour in 1 cup heavy cream. Stir to combine, then add ⅓ cup grated Parmesan, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon dried Italian herbs if using. Simmer for 2-3 minutes, stirring regularly, until the sauce thickens slightly.
Step 3: Combine Potatoes and Sauce
- Add drained potatoes to the skillet. Toss to coat in the creamy sauce and cook together for another 2 minutes so potatoes absorb some sauce. Add in 2 tablespoons chopped fresh parsley.
- Remove from heat. Garnish with extra parsley and a sprinkle of Parmesan, if desired. Serve warm and enjoy!
Notes
- If your sauce is too thick, add a splash of milk to reach your preferred consistency.
- Use golden or red baby potatoes for extra buttery flavor and texture.
- Leftover sauce makes a great topping for grilled chicken or veggies.
Variations
- Cheesy Upgrade: Add ⅓ cup shredded mozzarella for an extra cheesy sauce.
- Spicy Kick: Stir in ½ teaspoon crushed red pepper flakes for a little heat.
- Herb Lovers: Swap parsley for chives, dill, or basil according to your taste.
Required Equipment
- Large pot
- Large skillet
- Cutting board & knife
- Colander
- Wooden spoon or spatula
Storage Instructions
Store any leftover Creamy Garlic Sauce Baby Potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of milk or cream to loosen the sauce, or microwave in 30-second intervals until heated through.
Suggested Pairings
- Perfect with grilled steak, roasted chicken, or seared salmon.
- Fantastic alongside a crisp green salad or steamed vegetables.
- Try serving as a comfort-food appetizer at your next gathering!
Pro Tips
- For ultra-creamy texture, don’t overcook the sauce—remove from heat once it thickens.
- Taste and adjust seasoning at the end, especially if using salted butter or different cheeses.
- Garnish generously with fresh herbs for a fresh pop of color and flavor.
FAQ
- Can I use regular potatoes? Yes! Just cut them into 1-inch chunks and follow the same process.
- Can I make this dish ahead? Yes, simply reheat gently and add a splash of milk or cream to revive the sauce before serving.
- Is this recipe gluten-free? Absolutely! Just double-check the cheese and cream you use for any additives.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 1.5 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- ⅓ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- ½ teaspoon dried Italian herbs (optional)
Instructions
-
1Wash and halve 1.5 pounds of baby potatoes. Place them in a large pot, cover with cold water, and add a generous pinch of salt.
-
2Bring the water to a boil over high heat. Reduce to medium and simmer for 12-15 minutes, or until the potatoes are fork-tender. Drain and set aside.
-
3In a large skillet over medium heat, add 2 tablespoons of olive oil and 2 tablespoons of butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant (don’t let it brown).
-
4Pour in 1 cup heavy cream. Stir to combine, then add ⅓ cup grated Parmesan, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon dried Italian herbs if using. Simmer for 2-3 minutes, stirring regularly, until the sauce thickens slightly.
-
5Add drained potatoes to the skillet. Toss to coat in the creamy sauce and cook together for another 2 minutes so potatoes absorb some sauce. Add in 2 tablespoons chopped fresh parsley.
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6Remove from heat. Garnish with extra parsley and a sprinkle of Parmesan, if desired. Serve warm and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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