Some side dishes just know how to steal the spotlight—and this one certainly does. These Easy Creamy Garlic Sauce Baby Potatoes are a classic comfort food reimagined to suit any meal, any time of year. Whether you’re making a cozy winter dinner or serving up a backyard summer feast, this dish delivers buttery, garlicky perfection in every bite.
This recipe was inspired by my grandmother’s creamy potato casseroles, but simplified for weeknight ease without sacrificing that indulgent, home-cooked feel. Think golden roasted baby potatoes smothered in a rich garlic cream sauce with a hint of Parmesan. Yes, it’s as good as it sounds.
Why You’ll Love These Easy Creamy Garlic Sauce Baby Potatoes
- Quick & Simple: Only a handful of ingredients and easy prep.
- Deliciously Creamy: The garlic cream sauce is silky and decadent.
- All-Season Favorite: Works perfectly for both summer and winter menus.
- Family Friendly: Even picky eaters love these potatoes.
- Versatile Pairing: Pairs beautifully with grilled meats, roasts, or vegetarian mains.
Ingredients
For 4 Servings:
- 1 lb (450 g) baby potatoes, washed and halved
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Salt and pepper, to taste
Instructions
1. Preheat the Oven
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Potatoes
In a mixing bowl, toss halved baby potatoes with olive oil, salt, and pepper. Spread them out in a single layer on the baking sheet. This ensures they roast evenly and develop that golden crispiness.
3. Roast the Potatoes
Place in the oven and roast for 25–30 minutes, flipping halfway through. Potatoes should be fork-tender and lightly browned.
4. Make the Garlic Cream Sauce
While the potatoes roast, melt butter in a skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant (but not browned).
5. Add the Cream
Pour in the heavy cream and bring it to a gentle simmer. Stir occasionally and let it thicken slightly, about 3–4 minutes.
6. Add the Cheese
Remove from heat and stir in grated Parmesan cheese until smooth. The sauce will continue to thicken as it cools slightly.
7. Combine and Serve
Transfer the roasted baby potatoes to a serving bowl or platter. Pour the creamy garlic sauce over them and gently toss. Sprinkle with fresh chopped parsley for a burst of color and freshness.
Tips for Success
- Choose uniform baby potatoes to ensure even roasting.
- Do not overcook garlic—burnt garlic will give the sauce a bitter taste.
- Let the sauce thicken naturally rather than adding flour or starch; the cream and cheese will do the job.
What to Serve With Creamy Garlic Baby Potatoes
These creamy potatoes are a versatile side dish. Try them with:
- Grilled chicken thighs
- Herb-crusted pork tenderloin
- Lemon garlic salmon
- Roasted vegetable platters
How to Store & Reheat
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Gently warm in a skillet with a splash of cream or milk to rehydrate the sauce.
- Do not freeze: The cream sauce may separate when thawed.
Why This Recipe Works for Any Occasion
This dish is effortlessly elegant, yet cozy and familiar. That’s why it shines at dinner parties, holiday feasts, and casual weeknight meals alike. The creaminess of the sauce is balanced by the earthy flavor of roasted potatoes, making it universally appealing.
And let’s be honest—Easy Creamy Garlic Sauce Baby Potatoes sound like a dream on any menu. Once you try it, you’ll want to make it part of your regular rotation.
Tell Us How You Served It!
Did you try these Easy Creamy Garlic Sauce Baby Potatoes? Snap a photo and tag it with #CreamyGarlicPotatoes on social media. We’d love to see your delicious pairings and personal touches!
Easy Creamy Garlic Sauce Baby Potatoes
Ingredients
- 1 lb 450 g baby potatoes, washed and halved
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cloves garlic minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Instructions
Preheat the Oven
- Set your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the Potatoes
- In a mixing bowl, toss halved baby potatoes with olive oil, salt, and pepper. Spread them out in a single layer on the baking sheet. This ensures they roast evenly and develop that golden crispiness.
Roast the Potatoes
- Place in the oven and roast for 25–30 minutes, flipping halfway through. Potatoes should be fork-tender and lightly browned.
Make the Garlic Cream Sauce
- While the potatoes roast, melt butter in a skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant (but not browned).
Add the Cream
- Pour in the heavy cream and bring it to a gentle simmer. Stir occasionally and let it thicken slightly, about 3–4 minutes.
Add the Cheese
- Remove from heat and stir in grated Parmesan cheese until smooth. The sauce will continue to thicken as it cools slightly.
Combine and Serve
- Transfer the roasted baby potatoes to a serving bowl or platter. Pour the creamy garlic sauce over them and gently toss. Sprinkle with fresh chopped parsley for a burst of color and freshness.
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