Easy Creamy Garlic Sauce Baby Potatoes
Creamy garlic baby potatoes with Parmesan—an easy, flavor-packed side dish perfect for any season. Ready in under 30 minutes!
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.