Description
When you need a rich, creamy, and ultra-flavorful side dish, these Creamy Garlic Sauce Baby Potatoes hit the spot! Tender baby potatoes are smothered in a velvety garlic-infused sauce, making them the perfect addition to any meal. Whether you’re serving them with steak, roasted chicken, or seafood, these potatoes bring the kind of buttery, garlicky goodness that everyone loves.
Ingredients
Scale
For the Potatoes:
- 1 ½ lbs baby potatoes (golden or red), halved
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and black pepper, to taste
For the Creamy Garlic Sauce:
- 4 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter version)
- ½ cup chicken broth (or vegetable broth for a vegetarian option)
- ½ cup freshly grated Parmesan cheese
- 1 tsp Dijon mustard (adds depth of flavor)
- ½ tsp dried thyme (or fresh thyme leaves)
- ½ tsp smoked paprika (optional, but adds a subtle warmth)
- Salt and pepper, to taste
For Garnish:
- 2 tbsp fresh parsley, chopped
- Extra Parmesan cheese for topping
Instructions
Step 1: Cook the Potatoes
- Wash and halve the baby potatoes (leave the skin on for extra texture).
- In a large skillet, melt butter and olive oil over medium heat.
- Add the potatoes and season with salt and pepper.
- Cook for 12-15 minutes, stirring occasionally, until golden brown and tender when pierced with a fork. Remove from the skillet and set aside.
Step 2: Make the Garlic Sauce
- In the same skillet, melt 1 tbsp butter and add the minced garlic.
- Sauté for 30 seconds to 1 minute until fragrant (be careful not to burn it).
- Pour in the chicken broth, scraping up any browned bits from the pan.
- Stir in the heavy cream, Parmesan cheese, Dijon mustard, thyme, and smoked paprika.
- Simmer for 2-3 minutes, stirring frequently, until the sauce thickens slightly.
Step 3: Combine & Serve
- Return the potatoes to the skillet and toss to coat them evenly in the sauce.
- Let them cook for another 2 minutes, allowing the flavors to blend.
- Sprinkle with chopped parsley and extra Parmesan before serving.
Notes
- Use waxy potatoes (baby potatoes, Yukon Gold, or red potatoes) for the best texture—they stay creamy inside without falling apart.
- Sauté the garlic just until fragrant (about 30 seconds) to prevent bitterness.
- For extra richness, stir in a spoonful of cream cheese or a handful of shredded cheese.
- If the sauce is too thick, add a splash of broth, milk, or cream to loosen it up.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American, French
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg