If you’re searching for a side dish that’s rich, flavorful, and pairs beautifully with almost anything, these Creamy Garlic Sauce Baby Potatoes are the answer. Tender baby potatoes are simmered and tossed in a velvety garlic cream sauce that’s perfectly seasoned and deeply comforting. I made these recently to go with roasted chicken, and they completely stole the show—creamy, garlicky, and full of cozy flavor. Whether you serve them for a weeknight meal or at a holiday feast, these potatoes never disappoint.
Why You’ll Love This Recipe
These Creamy Garlic Sauce Baby Potatoes are the perfect side dish because they’re simple to make yet taste luxurious. The sauce is made with garlic, butter, and cream—smooth, rich, and full of flavor that coats every potato beautifully. The baby potatoes stay tender inside while soaking up all that garlicky goodness. It’s a versatile dish that pairs wonderfully with steak, chicken, fish, or even grilled vegetables. Plus, it’s a one-pan recipe, making it as easy as it is delicious.
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Creamy Garlic Sauce Baby Potatoes – The Ultimate Comfort Side Dish
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
Creamy Garlic Sauce Baby Potatoes are tender, buttery baby potatoes tossed in a luscious, garlicky cream sauce with Parmesan and herbs. This comforting side dish is rich, flavorful, and pairs beautifully with chicken, steak, or seafood — perfect for family dinners or special occasions.
Ingredients
- 1 1/2 lbs baby potatoes (halved if large)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tsp Italian seasoning (or a mix of dried thyme, basil, and oregano)
- Salt and black pepper, to taste
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add baby potatoes and cook for 10–12 minutes, or until fork-tender. Drain and set aside.
- In a large skillet, heat butter and olive oil over medium heat until melted.
- Add minced garlic and sauté for about 1 minute, until fragrant (do not brown).
- Stir in heavy cream, Parmesan cheese, Italian seasoning, salt, pepper, and red pepper flakes if using. Simmer for 2–3 minutes until the sauce begins to thicken slightly.
- Add the cooked potatoes to the skillet and toss gently until fully coated in the creamy garlic sauce.
- Cook for another 2–3 minutes, stirring occasionally, until the sauce thickens and clings to the potatoes.
- Remove from heat and sprinkle with chopped fresh parsley before serving.
Notes
- For extra depth, roast the potatoes instead of boiling before tossing them in the sauce.
- Substitute half-and-half or milk for a lighter sauce (reduce slightly for thickness).
- Best served immediately while warm and creamy.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Boiled and Sautéed
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Baby Potatoes: Choose small, uniform-sized potatoes for even cooking. Yukon Gold or red baby potatoes work best.
Butter: Adds richness and a silky texture to the sauce.
Garlic: Freshly minced garlic gives the sauce its signature flavor and aroma.
Heavy Cream: Creates the creamy, luscious base for the sauce.
Parmesan Cheese: Adds saltiness and depth, making the sauce even richer.
Olive Oil: Helps sauté the garlic and prevents the butter from burning.
Salt and Black Pepper: Essential seasonings to balance the flavors.
Fresh Parsley: Adds a pop of freshness and color before serving.
Paprika (optional): For a hint of smoky warmth and color.
Lemon Juice (optional): A small squeeze brightens the creamy sauce and balances the richness.
Directions
Step 1: Cook the Potatoes
Place the baby potatoes in a large pot of salted water. Bring to a boil and cook for 12–15 minutes, or until the potatoes are fork-tender. Drain and set aside. If the potatoes are large, you can halve them before cooking for faster results.
Step 2: Make the Garlic Sauce
In a large skillet, heat olive oil and butter over medium heat until melted. Add the minced garlic and sauté for 30–45 seconds, just until fragrant—avoid browning it.
Step 3: Add the Cream and Cheese
Reduce the heat to low and pour in the heavy cream. Stir well to combine. Add grated Parmesan cheese, salt, and black pepper. Simmer for 2–3 minutes, stirring frequently, until the sauce thickens slightly.
Step 4: Combine the Potatoes and Sauce
Add the cooked baby potatoes to the skillet and gently toss them in the sauce until evenly coated. Let them simmer for another 2 minutes to absorb the flavor. If the sauce thickens too much, add a splash of milk or cream to loosen it.
Step 5: Garnish and Serve
Sprinkle freshly chopped parsley and a pinch of paprika on top for color. Serve hot as a side dish alongside roasted chicken, steak, or seafood.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 4–6 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Perfect for serving 4 people as a hearty side dish.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat with a splash of cream or milk to restore the sauce’s texture. Avoid microwaving for too long, as it can separate the sauce. These potatoes can also be made ahead of time and reheated just before serving.
Variations and Customizations
Garlic Herb Potatoes: Add fresh thyme, rosemary, or dill for an herby twist.
Cheesy Garlic Potatoes: Stir in extra shredded mozzarella or cheddar for gooey richness.
Lemon Garlic Potatoes: Add lemon zest and a squeeze of lemon juice for a bright, zesty version.
Bacon Lover’s Twist: Add crispy bacon bits for a smoky, salty flavor boost.
Mushroom Cream Potatoes: Sauté sliced mushrooms with the garlic before adding the cream for earthy depth.
Spicy Garlic Potatoes: Add a pinch of chili flakes or cayenne for subtle heat.
Truffle Potatoes: Stir in a drizzle of truffle oil before serving for a gourmet touch.
Vegan Version: Replace butter with olive oil and cream with coconut cream for a dairy-free version.
Caramelized Onion Potatoes: Add caramelized onions for a sweet and savory flavor balance.
Spinach and Garlic Potatoes: Stir in fresh spinach during the last minute of cooking for added greens.
FAQs
1. Can I use regular potatoes instead of baby potatoes?
Yes! Just cut them into small chunks so they cook evenly.
2. Can I make this dish ahead of time?
Yes, it reheats beautifully. Just store and reheat with a splash of cream.
3. What kind of cream works best?
Heavy cream gives the richest texture, but half-and-half also works.
4. Can I make it without cheese?
Yes, but the Parmesan adds a lovely depth. You can use nutritional yeast for a dairy-free alternative.
5. Can I roast the potatoes instead of boiling?
Absolutely! Roasted potatoes add extra crispness and flavor.
6. Can I use garlic powder instead of fresh garlic?
Fresh garlic gives better flavor, but you can use ½ teaspoon of garlic powder in a pinch.
7. How do I thicken the sauce?
Simmer a bit longer or add a touch more cheese until it reaches the desired consistency.
8. Can I freeze this dish?
It’s best enjoyed fresh—the creamy sauce may separate when frozen.
9. What main dishes pair best with this?
It’s perfect with steak, grilled chicken, baked salmon, or roasted vegetables.
10. How can I make it lighter?
Use light cream or milk instead of heavy cream and skip the butter for olive oil.
Conclusion
These Creamy Garlic Sauce Baby Potatoes are the kind of side dish that turns any meal into something special. The buttery garlic sauce clings to the tender potatoes, creating a dish that’s both simple and indulgent. Whether you’re making a cozy weeknight dinner or hosting guests, these potatoes will impress every time. With their rich flavor, creamy texture, and irresistible aroma, this is a comfort side dish you’ll make again and again.
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