Creamy Garlic Sauce Baby Potatoes Recipe
If you’re searching for the ultimate comfort food side dish, look no further than Creamy Garlic Sauce Baby Potatoes. These little golden gems are bathed in a luscious garlic cream sauce that clings to every bite, turning the humble potato into something truly crave-worthy. Whether you’re gathering around the table for Sunday dinner or looking to impress at a potluck, this recipe is always a crowd-pleaser. The combination of tender baby potatoes, aromatic garlic, and a silky, cheesy sauce makes this dish irresistible and destined to become a new favorite in your home.
Ingredients You’ll Need
Gathering your ingredients for Creamy Garlic Sauce Baby Potatoes couldn’t be easier, and each one plays a key role in building the layers of flavor and creamy texture. From the buttery potatoes to the savory Parmesan and fresh parsley, nothing here is wasted—every ingredient shines.
- Baby Potatoes: Choose red or gold for their smooth skin and creamy interiors; they soak up the sauce beautifully.
- Olive Oil: Adds richness and helps the garlic become fragrant without burning.
- Garlic (4 cloves, minced): The star of the show, providing a punchy, aromatic foundation to the sauce.
- Heavy Cream: Delivers that luxurious, silky texture you’ll crave in every bite.
- Grated Parmesan Cheese: Brings a salty, nutty depth and helps thicken the sauce.
- Dijon Mustard: Just a teaspoon for subtle tang and complexity.
- Salt: Enhances every flavor and ensures the potatoes are perfectly seasoned.
- Black Pepper: Adds a gentle kick and balances the richness.
- Fresh Parsley: Sprinkled on at the end for a burst of color and freshness.
How to Make Creamy Garlic Sauce Baby Potatoes
Step 1: Boil the Baby Potatoes
Start by placing your baby potatoes in a large pot and covering them with water. Bring everything to a rolling boil, then cook for 10 to 12 minutes, or until the potatoes are fork-tender. This ensures the potatoes are cooked through but still hold their shape when tossed in the sauce. Once done, drain them well and set aside.
Step 2: Sauté the Garlic
While the potatoes are cooling off, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté it for about 1 to 2 minutes until it becomes fragrant but not browned. This step is crucial for infusing the oil—and ultimately the sauce—with deep garlic flavor.
Step 3: Make the Creamy Garlic Sauce
Pour in the heavy cream, sprinkle in the grated Parmesan cheese, Dijon mustard, salt, and pepper. Stir everything together and bring the sauce to a gentle simmer. Let it cook for 3 to 4 minutes, stirring frequently, until the sauce thickens slightly and the cheese is fully melted into the cream. The result is a velvety, aromatic sauce that’s hard to resist.
Step 4: Toss Potatoes in the Sauce
Return the cooked baby potatoes to the skillet, gently tossing them in the creamy garlic sauce until every potato is thoroughly coated. Simmer the mixture for another 2 to 3 minutes so the potatoes can soak up all those beautiful flavors and become perfectly warmed through.
Step 5: Finish and Garnish
Once the potatoes are glossy and drenched in sauce, sprinkle the chopped fresh parsley over the top. This final touch adds a pop of color and a fresh, herbal lift that balances the richness of the dish. Now you’re ready to serve Creamy Garlic Sauce Baby Potatoes at their absolute best!
How to Serve Creamy Garlic Sauce Baby Potatoes
Garnishes
A generous handful of freshly chopped parsley is classic, but you can also try sprinkling on extra grated Parmesan or a twist of black pepper for added flair. For a little zing, a light dusting of lemon zest is wonderful too. These small touches make Creamy Garlic Sauce Baby Potatoes look as incredible as they taste.
Side Dishes
Creamy Garlic Sauce Baby Potatoes are the ultimate partner for just about anything. Pair them with roasted chicken, grilled steak, or pan-seared salmon for a hearty meal. They’re also fabulous alongside vegetarian mains like stuffed peppers or a crisp green salad.
Creative Ways to Present
For an impressive presentation, try serving these potatoes in a rustic cast iron skillet or a big, shallow bowl so the sauce can pool around the potatoes. You can also lightly mash some of the potatoes right in the pan for a more rustic, chunky look that soaks up even more sauce—guaranteed to wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any Creamy Garlic Sauce Baby Potatoes leftover (which is rare!), let them cool completely before transferring to an airtight container. They’ll keep well in the refrigerator for up to three days, making them a great option for meal prep or quick lunches.
Freezing
While potatoes themselves freeze well, the cream sauce can separate or become grainy after thawing. For best results, it’s recommended to enjoy Creamy Garlic Sauce Baby Potatoes fresh, but you can freeze them if needed. Store in a freezer-safe container for up to one month; thaw in the refrigerator overnight before reheating.
Reheating
To reheat, place the potatoes in a skillet over medium-low heat, adding a splash of cream or milk to loosen the sauce if needed. Stir gently until warmed through, and finish with a sprinkle of fresh parsley to revive their vibrant flavor and color.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut larger potatoes into bite-sized chunks so they cook evenly and can be coated in the sauce as easily as baby potatoes. The end result will be just as delicious.
Can I make Creamy Garlic Sauce Baby Potatoes ahead of time?
Yes, you can prepare the potatoes and the sauce separately a day in advance. When ready to serve, simply reheat the sauce, toss in the potatoes, and simmer until heated through for the best texture and flavor.
Is there a lighter version of this recipe?
If you’d like to lighten things up, substitute half-and-half for the heavy cream. The sauce will be a bit less rich, but still creamy and flavorful. You can also use less Parmesan, though it may slightly change the texture.
How do I keep the sauce from curdling?
Keep the heat at medium or lower when making the sauce, and avoid boiling once you add the cream. Gentle simmering ensures the sauce stays silky smooth and doesn’t separate.
What herbs can I use besides parsley?
Feel free to experiment with fresh chives, dill, or even a sprinkle of thyme. Each herb brings its own unique note to Creamy Garlic Sauce Baby Potatoes, so you can customize the dish to your liking.
Final Thoughts
It’s tough not to fall in love with Creamy Garlic Sauce Baby Potatoes—they’re comforting, impressive, and downright delicious. Whether you’re whipping up a weeknight treat or bringing something special to a family gathering, this dish is sure to win hearts (and requests for seconds). Give it a try and watch it quickly become a beloved staple at your table!
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Creamy Garlic Sauce Baby Potatoes Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious and creamy garlic sauce baby potatoes cooked to perfection, coated in a rich and flavorful garlic cream sauce with Parmesan cheese and fresh parsley. This easy stovetop side dish offers tender baby potatoes with a velvety texture, perfect for complementing any meal.
Ingredients
Potatoes
- 1 1/2 lbs baby potatoes (red or gold)
Sauce
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Garnish
- 1 tbsp chopped fresh parsley
Instructions
- Boil Potatoes: Place the baby potatoes in a large pot and cover with water. Bring to a boil and cook for 10–12 minutes until fork-tender. Drain and set aside.
- Sauté Garlic: In a large skillet over medium heat, heat the olive oil and sauté the minced garlic for 1–2 minutes until fragrant to infuse the oil with garlic flavor.
- Prepare Sauce: Add the heavy cream, grated Parmesan cheese, Dijon mustard, salt, and black pepper to the skillet. Stir well and bring the mixture to a gentle simmer.
- Thicken Sauce: Cook the sauce for 3–4 minutes, stirring frequently, until it thickens slightly and becomes creamy.
- Combine Potatoes and Sauce: Add the cooked potatoes to the skillet and toss gently to coat them thoroughly in the creamy garlic sauce.
- Warm Through: Simmer the potatoes in the sauce for another 2–3 minutes to ensure they are warmed through and well flavored.
- Garnish and Serve: Remove from heat, sprinkle chopped fresh parsley on top for freshness and color, then serve immediately.
Notes
- For extra flavor and texture, lightly mash some of the potatoes before tossing them in the sauce.
- To make a lighter version, substitute heavy cream with half-and-half.
- This recipe works well with either red or gold baby potatoes.
- The dish can be prepared ahead and gently reheated on the stovetop before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe (approx. 170g)
- Calories: 260
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg
