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CREAMY GARLIC SAUCE BABY POTATOES

Sana Umer
These Creamy Garlic Sauce Baby Potatoes are tender, buttery, and coated in a rich, garlicky cream sauce. Perfect as a side dish for any meal, they’re easy to make and bursting with comforting flavour.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 6 serves
Calories 270 kcal

Ingredients
  

  • 1½ pounds baby potatoes red or gold, halved
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • ¼ cup grated Parmesan cheese
  • Salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley for garnish

Instructions
 

Cook the Potatoes:

  • Place baby potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 10–12 minutes or until fork-tender. Drain and set aside.

Make the Garlic Sauce:

  • In a large skillet, heat butter and olive oil over medium heat. Add garlic and sauté for 1–2 minutes until fragrant (but not browned).

Add Cream and Cheese:

  • Pour in heavy cream and stir in Parmesan. Let simmer for 3–4 minutes, stirring frequently, until sauce thickens slightly.

Combine and Serve:

  • Add drained potatoes to the sauce. Stir to coat evenly. Season with salt and pepper. Garnish with chopped parsley and serve warm.

Notes

Make Ahead: You can boil the potatoes in advance and refrigerate until ready to add to the sauce.
Flavour Boost: Add a pinch of crushed red pepper flakes or a splash of lemon juice for extra brightness.
Serving Suggestions: Great alongside grilled meats, roast chicken, or holiday meals.
Allergy-Friendly Tips: Use dairy-free cream and vegan Parmesan for a plant-based version.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Keyword buttery garlic potatoes, creamy garlic potatoes, easy potato side, garlic baby potatoes