Creamy Garlic Baby Potatoes Recipe

Introduction

Creamy Garlic Sauce Baby Potatoes are a comforting and flavorful side dish perfect for any meal. Tender baby potatoes are coated in a rich, garlicky cream sauce and topped with Parmesan and fresh parsley. This recipe is simple to make and pairs wonderfully with roasted meats, chicken, or seafood.

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

1. Step 1: Bring a large pot of salted water to a boil. Add the baby potatoes and cook until fork-tender, about 12–15 minutes. Drain and set aside.
2. Step 2: In a large skillet, heat olive oil or butter over medium heat. Add the minced garlic and onion (if using) and sauté for 1–2 minutes until fragrant.
3. Step 3: Stir in the heavy cream and broth, then season with salt, black pepper, and dried thyme. Let the sauce simmer gently for 3–4 minutes until it slightly thickens.
4. Step 4: Add the cooked potatoes to the skillet and toss gently to coat them evenly with the creamy garlic sauce.
5. Step 5: Stir in the grated Parmesan cheese and allow everything to simmer together for 2–3 minutes, letting the cheese melt into the sauce.
6. Step 6: Garnish with chopped fresh parsley and serve warm as a delicious side dish.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
• Swap Parmesan for Pecorino Romano for a slightly sharper flavor.
• Use fresh thyme instead of dried for a brighter herb taste.
• Roast the potatoes before adding them to the sauce for extra texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if it has thickened. Avoid microwaving to maintain the sauce’s creamy texture.

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 cooking time as needed until they are fork-tender.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free broth and check that your Parmesan cheese does not contain gluten additives.

Creamy Garlic Baby Potatoes Recipe

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★★★★★

4.4 from 136 reviews

• Author: Ella
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Creamy Garlic Sauce Baby Potatoes is a comforting and flavorful side dish featuring tender baby potatoes coated in a rich, garlicky cream sauce infused with thyme and Parmesan cheese. Perfect to complement roasted meats, chicken, or seafood, this recipe is simple to prepare on the stovetop and delivers a luscious, aromatic experience.

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. Cook the potatoes: Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook until they are fork-tender, about 12 to 15 minutes. Drain the potatoes and set them aside.
2. Make the garlic cream sauce: In a large skillet over medium heat, heat the olive oil or butter. Add the minced garlic and, if using, finely chopped onion. Sauté for 1 to 2 minutes until fragrant and the onion is softened.
3. Add liquids and season: Stir in the heavy cream and chicken or vegetable broth. Season the mixture with salt, black pepper, and dried thyme. Allow the sauce to simmer gently for 3 to 4 minutes until it thickens slightly.
4. Combine potatoes with sauce: Add the cooked baby potatoes to the skillet. Toss gently to coat the potatoes evenly with the creamy garlic sauce. Stir in the grated Parmesan cheese and let everything simmer together for an additional 2 to 3 minutes to meld flavors.
5. Serve: Remove from heat and garnish with freshly chopped parsley. Serve warm as a delicious side dish to complement roasted meats, chicken, or seafood.

Notes

• You can substitute the heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
• If you prefer a vegetarian option, use vegetable broth instead of chicken broth.
• Parmesan cheese can be replaced with Pecorino Romano for a sharper flavor.
• For an extra herbaceous note, add a teaspoon of fresh thyme leaves along with dried thyme.
• Make sure the potatoes are fork-tender before draining to ensure a perfect texture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

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