Easy Creamy Garlic Sauce Baby Potatoes Recipe

These Easy Creamy Garlic Sauce Baby Potatoes are a rich, comforting side dish made with tender baby potatoes tossed in a velvety garlic cream sauce. It’s a simple yet satisfying recipe I turn to when I want something cozy, full of flavor, and perfect alongside chicken, steak, or roasted veggies.

Why You’ll Love This Recipe

I love this dish because it combines the earthy flavor of baby potatoes with a smooth, garlicky cream sauce that feels indulgent without being heavy. It’s incredibly easy to make with minimal ingredients, and it works for weeknight dinners or special occasions. The potatoes soak up the sauce beautifully, and every bite is rich, savory, and satisfying.

this Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Baby potatoes (red, gold, or mixed)

• Butter

• Garlic, minced

• Heavy cream

• Parmesan cheese, grated

• Salt and pepper

• Fresh parsley or chives for garnish

• Optional: a pinch of chili flakes or lemon zest for extra flavor

Directions

1. I start by boiling the baby potatoes in salted water until fork-tender, about 15–20 minutes. Then I drain and set them aside.

2. In a large skillet, I melt butter over medium heat and sauté the garlic until fragrant—about 1 minute.

3. I pour in the heavy cream, bring it to a gentle simmer, and stir in the Parmesan cheese until melted and the sauce thickens slightly.

4. I season the sauce with salt, pepper, and any optional add-ins like chili flakes or lemon zest.

5. I add the cooked potatoes to the skillet and toss gently to coat them in the creamy sauce.

6. I garnish with chopped parsley or chives before serving warm.

Servings and timing

This recipe makes about 4 servings and takes 30 minutes from start to finish, making it a quick and easy side dish for any meal.

Variations

• I sometimes smash the cooked potatoes slightly before tossing in the sauce to help them soak it up.

• Swapping cream with half-and-half works for a lighter version.

• I’ve added cooked bacon crumbles or sautéed mushrooms for an extra layer of flavor.

• A bit of Dijon mustard stirred into the sauce adds a subtle tang I really enjoy.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently in a skillet over low heat with a splash of cream or milk to loosen the sauce. The microwave works too, but I stir halfway through to keep the texture smooth.

FAQs

Can I use larger potatoes?

Yes, I just cut them into smaller chunks so they cook evenly and absorb the sauce better.

Is there a dairy-free version?

Yes, I use plant-based butter, coconut cream or cashew cream, and nutritional yeast or dairy-free Parmesan as substitutes.

Can I roast the potatoes instead of boiling?

Absolutely. Roasting adds extra texture and flavor—just toss them in olive oil, salt, and roast at 400°F until golden before adding to the sauce.

Will the sauce thicken as it cools?

Yes, it thickens slightly after sitting. I serve immediately for the creamiest texture or reheat gently with a splash of liquid.

What should I serve these with?

I pair them with grilled meats, roasted veggies, or even a crisp salad to balance the richness.

Conclusion

Easy Creamy Garlic Sauce Baby Potatoes are a comforting, flavorful side dish I keep coming back to. With tender potatoes and a luscious garlic cream sauce, they’re the perfect companion to almost any main course. Whether I’m cooking for guests or treating myself to a cozy dinner, this dish always delivers big flavor with minimal effort.

Easy Creamy Garlic Sauce Baby Potatoes Recipe

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Boil & Sauté
• Cuisine: American
• Diet: Vegetarian

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Description

These Easy Creamy Garlic Sauce Baby Potatoes are a rich, garlicky side dish with tender baby potatoes smothered in a velvety cream sauce—perfect for pairing with steak, chicken, or roasted vegetables. A simple yet indulgent recipe for weeknight dinners or special occasions.

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Ingredients

• Main Ingredients:
• 1½ lbs baby potatoes (red, gold, or mixed)
• 2 tbsp butter
• 3–4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• Optional Add-Ins:
• Pinch of chili flakes
• ½ tsp lemon zest
• 1 tsp Dijon mustard
• Garnish:
• Fresh parsley or chives, chopped

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Instructions

1. Bring a large pot of salted water to a boil. Add baby potatoes and cook for 15–20 minutes, until fork-tender. Drain and set aside.

2. In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant.

3. Pour in heavy cream, bring to a gentle simmer, and stir in Parmesan cheese. Let the sauce simmer for 2–3 minutes until slightly thickened.

4. Season with salt, pepper, and optional chili flakes, lemon zest, or Dijon mustard if using.

5. Add cooked potatoes to the skillet and gently toss to coat them in the sauce.

6. Garnish with fresh herbs and serve warm.

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Notes

• For more texture, smash the potatoes slightly before tossing in the sauce.
• Use half-and-half instead of heavy cream for a lighter option.
• Add cooked bacon or sautéed mushrooms for extra flavor.
• The sauce thickens as it cools—reheat with a splash of cream to restore consistency.