Introduction

This creamy garlic sauce baby potatoes recipe is a luscious and comforting side dish that’s perfect for any meal. Tender baby potatoes are smothered in a rich, garlicky cream sauce with a hint of herbs and Parmesan, making every bite irresistible.

A close-up view of a white bowl filled with small round potatoes that have a light golden-brown skin, each coated in a creamy pale yellow sauce. The sauce looks smooth and slightly thick, covering the potatoes unevenly, with small green herb flakes sprinkled generously on top and around, adding a fresh touch. The bowl sits on a white marbled surface, giving a clean and bright background that contrasts with the warm colors of the potatoes and sauce. photo taken with an iphone --ar 4:5 --v 7

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

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.
Step 2: In a large skillet, heat olive oil or butter over medium heat. Add garlic and onion (if using) and sauté for 1–2 minutes until fragrant.
Step 3: Stir in the heavy cream and broth. Season with salt, black pepper, and dried thyme. Simmer gently for 3–4 minutes until the sauce thickens slightly.
Step 4: Add the cooked potatoes to the skillet. Toss gently to coat them evenly with the creamy garlic sauce.
Step 5: Stir in the grated Parmesan cheese and let the mixture simmer together for another 2–3 minutes, allowing the flavors to meld.
Step 6: Garnish with fresh chopped parsley and serve warm alongside roasted meats, chicken, or seafood.

Tips & Variations

For a lighter version, substitute half-and-half or milk for the heavy cream.
Add a pinch of red pepper flakes for a subtle spicy kick.
Use fresh thyme instead of dried for a more aromatic flavor.
Swap Parmesan for Pecorino Romano or Asiago for a different cheese twist.
To make it vegan, use plant-based cream and cheese alternatives and olive oil instead of butter.

Storage

Store leftover creamy garlic potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.

How to Serve

A white bowl is filled with small round yellow potatoes coated in a creamy beige sauce. The sauce has green herb specks and small dark brown bits scattered all over the potatoes, giving the dish a textured look. The potatoes are piled high, showing their shiny skins under the sauce and herbs. The bowl is placed on a white marbled surface with a dark blue cloth partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, regular potatoes can be used but may require longer cooking times and should be cut into smaller pieces to ensure they cook evenly.

Is it possible to prepare the sauce ahead of time?

Yes, you can make the garlic cream sauce ahead and store it in the fridge for up to 24 hours. Reheat gently before tossing with the cooked potatoes.

Creamy Garlic Sauce Baby Potatoes Recipe

Print Recipe

★★★★★

4.7 from 125 reviews

This Creamy Garlic Sauce Baby Potatoes recipe features tender baby potatoes tossed in a luscious garlic-infused cream sauce with Parmesan cheese and fresh parsley. Perfect as a comforting side dish to complement roasted meats, chicken, or seafood, it combines simple ingredients to create a rich, flavorful experience.

Author: Marco
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

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)

Instructions

Cook the potatoes: Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook until fork-tender, about 12–15 minutes. Drain the potatoes and set them aside.
Make the garlic cream sauce: In a large skillet, heat olive oil or butter over medium heat. Add the minced garlic and optional finely chopped onion, sautéing for 1–2 minutes until fragrant and translucent. Stir in the heavy cream and broth, then season with salt, black pepper, and dried thyme or Italian seasoning. Let the sauce simmer gently for 3–4 minutes until it thickens slightly.
Combine potatoes with sauce: Add the cooked baby potatoes to the skillet, tossing gently to coat them thoroughly in the creamy garlic sauce. Stir in the grated Parmesan cheese and allow everything to simmer together for another 2–3 minutes to meld flavors.
Serve: Garnish the creamy garlic sauce baby potatoes with fresh chopped parsley. Serve warm as a delightful side dish alongside roasted meats, chicken, or seafood.

Notes

For a richer flavor, use butter instead of olive oil for the sauce.
Adjust salt and seasoning according to taste preferences.
The optional onion adds extra depth but can be omitted for a purer garlic flavor.
Can be made vegetarian by using vegetable broth and omitting Parmesan or substituting with a vegetarian cheese alternative.
Ensure potatoes are thoroughly drained to prevent watery sauce.

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