Creamy Garlic Sauce Baby Potatoes Recipe – Tasty Meals Blog
These creamy garlic sauce baby potatoes are a comforting and versatile side dish perfect for any occasion. With tender baby potatoes coated in a rich, garlicky cream sauce, this recipe is quick to make, uses simple ingredients, and pairs well with a wide range of main dishes. It’s a family favorite that always delivers big flavor with little effort.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Scale
- 500g baby potatoes (washed, halved if large)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 tablespoon all-purpose flour (optional, for thickening)
- ½ teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
- ¼ cup grated Parmesan cheese (optional)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Place baby potatoes in a medium saucepan. Cover with cold water, add a pinch of salt, and bring to a boil.
- Reduce heat slightly and simmer for 12–15 minutes until fork-tender. Drain and set aside.
- In a large skillet over medium heat, melt the butter with olive oil. Add minced garlic and sauté for 1–2 minutes until fragrant, stirring frequently.
- Reduce heat to low. Pour in the heavy cream and stir gently. Add onion powder, salt, and pepper.
- If you prefer a thicker sauce, whisk in the flour now. Stir continuously and simmer for 3–5 minutes until the sauce begins to thicken.
- Add the cooked baby potatoes to the sauce. Stir gently to coat them evenly. Let simmer together for 5 more minutes.
- Turn off heat. Sprinkle chopped parsley and grated Parmesan cheese on top, if using.
- Serve warm as a side dish with your favorite main course.
Notes
For extra flavor, you can add a dash of smoked paprika or fresh herbs.
To make it dairy-free, use olive oil instead of butter and coconut cream or plant-based cream instead of heavy cream.
This dish pairs well with roasted chicken, grilled turkey sausages, or steamed vegetables.
Leftovers can be stored in an airtight container for up to 3 days.