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.
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
Instructions
-
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.
-
In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
-
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.
-
Season with salt, pepper, and optional chili flakes, lemon zest, or Dijon mustard if using.
-
Add cooked potatoes to the skillet and gently toss to coat them in the sauce.
-
Garnish with fresh herbs and serve warm.
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.
