Description
Creamy Garlic Sauce Baby Potatoes is a rich and flavorful side dish featuring tender baby potatoes tossed in a velvety garlic Parmesan cream sauce, perfect alongside chicken, steak, or seafood.
Ingredients
- 2 pounds (900 g) baby potatoes, halved
- 2 tablespoons olive oil or butter
- 4 cloves garlic, minced
- 1 small onion, finely chopped (optional)
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) chicken or vegetable broth
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or Italian seasoning
- 1/2 cup (50 g) grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. Bring a large pot of salted water to a boil.
2. Add the baby potatoes and cook until fork-tender, about 12–15 minutes. Drain and set aside.
3. In a large skillet, heat olive oil or butter over medium heat.
4. Add the minced garlic and chopped onion (if using) and sauté for 1–2 minutes until fragrant.
5. Stir in the heavy cream and broth. Season with salt, pepper, and thyme.
6. Simmer gently for 3–4 minutes until the sauce slightly thickens.
7. Add the cooked potatoes to the skillet and toss gently to coat in the creamy garlic sauce.
8. Stir in the grated Parmesan cheese and simmer for another 2–3 minutes until everything is well combined and heated through.
9. Garnish with fresh parsley and serve warm.
Notes
For extra richness, use butter instead of olive oil.
You can substitute half-and-half for a lighter sauce, though it will be slightly less thick.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg