If there is one side dish that causes a fork-fight at our dinner table, it is these Creamy Garlic Sauce Baby Potatoes. Max calls them "flavor rocks" because they are perfectly bite-sized and covered in the most incredible savory "frosting." This isn't just boiled potatoes with butter; it's tender, golden baby potatoes tossed in a velvety, rich garlic-parmesan cream sauce that clings to every curve.
Jump to:
- Why You Will Love This Creamy Garlic Sauce Baby Potatoes
- How To Make Creamy Garlic Sauce Baby Potatoes
- What Pairs Well With Creamy Garlic Sauce Baby Potatoes
- Creamy Garlic Sauce Baby Potatoes Variations
- Equipment
- Storage / Make Ahead / Serving Tips
- Top Tips for Best Creamy Garlic Sauce Baby Potatoes
- Creamy Garlic Sauce Baby Potatoes FAQs
- The Ultimate Comfort Side
- Related
- Creamy Garlic Sauce Baby Potatoes
Why You Will Love This Creamy Garlic Sauce Baby Potatoes
You will love this recipe because it transforms a humble bag of potatoes into a restaurant-quality side dish in about 20 minutes. The texture is everything: the potatoes are tender on the inside with a slight snap to the skin, enveloped in a sauce that is thick, glossy, and packed with garlic flavor. It’s comfort food at its finest, yet elegant enough to serve alongside a fancy steak dinner or a holiday roast.
How To Make Creamy Garlic Sauce Baby Potatoes
To achieve the look in the picture—where the sauce is thick and coating the potatoes rather than soupy—we use a two-step method. First, we boil the baby potatoes until they are fork-tender. Then, we drain them and simmer them in a skillet with butter, heavy cream, garlic, and plenty of parmesan cheese. The cheese and the starch from the potatoes help thicken the sauce into that luxurious glaze. A heavy hand with fresh parsley at the end adds the pop of color you see in the photo.
Creamy Garlic Sauce Baby Potatoes Ingredients
The Potatoes
- 1.5 lbs Baby Yellow Potatoes (or Dutch Yellow); washed and left whole
- 1 teaspoon salt (for the boiling water)
The Creamy Garlic Sauce
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic; minced (measure with your heart!)
- ¾ cup heavy cream (or heavy whipping cream)
- ¼ cup chicken broth (or vegetable broth)
- ⅓ cup Parmesan cheese; freshly grated
- Salt and black pepper to taste
- 2 tablespoons fresh parsley; finely chopped
Step by Step Method
Boil the Potatoes
- Place the washed baby potatoes in a large pot and cover with salted water.
- Bring to a boil and cook for 12–15 minutes, or until a fork easily pierces the center.
- Drain well and let them steam dry in the colander for a minute.
Start the Sauce
- In a large skillet over medium heat, melt the butter and olive oil.
- Add the boiled potatoes to the skillet and sauté for 3–4 minutes, tossing occasionally, until the skins start to get golden and slightly crisp.
- Add the minced garlic and cook for just 30 seconds until fragrant (don't burn it!).
Simmer and Thicken
- Pour in the chicken broth and heavy cream. Bring to a gentle simmer.
- Let it bubble for 2–3 minutes until the sauce reduces slightly.
- Stir in the grated parmesan cheese. Keep stirring until the sauce becomes thick, glossy, and coats the back of a spoon.
Finish
- Toss the potatoes in the sauce until they are completely coated.
- Season with salt and plenty of pepper.
- Remove from heat and sprinkle generously with fresh chopped parsley immediately before serving.
MAX’S REACTION
"I usually like fries better, but these are awesome. The white sauce tastes like the best dip ever, but it's already on the potato! I ate ten of them!"
What Pairs Well With Creamy Garlic Sauce Baby Potatoes
These potatoes are rich, so they pair perfectly with simple proteins. They are the ultimate side for grilled steak, roast chicken, or pan-seared salmon. If you are building a comfort food feast, serve them alongside our Texas Roadhouse Seasoned Rice for a carb-lovers dream or balance the richness with a green salad.
Creamy Garlic Sauce Baby Potatoes Variations
Creamy Garlic Potatoes with Cheese
If you want them extra gooey, stir in ½ cup of shredded Mozzarella or Gruyère along with the parmesan. The sauce will be stretchier and cheesier.
No Cream Version
For Creamy garlic sauce baby potatoes no cream, substitute the heavy cream with coconut milk (full fat) or use extra chicken broth mixed with a teaspoon of cornstarch to create a thickened glaze without dairy.
Loaded Potato Style
Top the finished dish with crispy bacon bits, chopped chives, and a dollop of sour cream for a "loaded baked potato" vibe.
Lemon Garlic
Add 1 teaspoon of fresh lemon zest and a squeeze of lemon juice at the end. The acidity cuts through the heavy cream and brightens the whole dish.
Equipment
- Large Pot (for boiling)
- Colander
- Large Skillet (cast iron or non-stick)
- Garlic Press
- Mom Tip: Leave the skins on! The skins hold the potatoes together so they don't turn into mashed potatoes when you toss them in the sauce.
Storage / Make Ahead / Serving Tips
Refrigerator Storage
Store leftovers in an airtight container in the fridge for up to 3–4 days. The sauce will thicken significantly when cold.
Reheating
Reheat gently on the stovetop over low heat. You may need to add a splash of milk or broth to loosen the sauce up again. Microwave works too, but the butter might separate slightly.
Make Ahead
You can boil the potatoes a day in advance and keep them in the fridge. When ready to serve, just start at the sauté step to crisp them up and make the sauce.
Top Tips for Best Creamy Garlic Sauce Baby Potatoes
Don't over-boil the potatoes. You want them tender but firm enough to hold their shape in the skillet. If they are falling apart, you'll end up with a messy hash. Also, use freshly grated parmesan cheese—the stuff in the green shaker can make the sauce grainy instead of silky smooth.
Creamy Garlic Sauce Baby Potatoes FAQs
Do I need to peel baby potatoes?
No! The skins on baby yellow potatoes are very thin and tender. Plus, they add nice color and texture to the dish.
Why is my sauce runny?
It needs to simmer longer or needs more cheese. Let the heavy cream reduce down, and remember that parmesan acts as a thickener.
Can I use russet potatoes?
You can, but you'll need to cut them into chunks. Baby potatoes are superior here because they hold their shape better and look prettier.
Is this gluten-free?
Yes, this recipe is naturally gluten-free as we use reduction and cheese to thicken the sauce rather than a flour roux.
The Ultimate Comfort Side
These potatoes have become a staple in our weekly rotation because they feel indulgent but are surprisingly easy to throw together. If you are looking for more hearty dinner ideas, try our fun Ground Beef and Potato Tacos, the classic Texas Roadhouse Seasoned Rice, or the rich and savory Creamy Brown Butter Mushroom Pasta.
Share your Creamy Garlic Sauce Baby Potatoes! Tag us @HannahCooking with #CreamyPotatoes; we’re dying to see your saucy creations!
⭐️ Rate this Creamy Garlic Sauce Baby Potatoes recipe and let us know what twists or ingredients you used!
Related
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- Street Corn Chicken Chili45 Minutes
Creamy Garlic Sauce Baby Potatoes
Equipment
- 1 Large pot (For boiling)
- 1 Large skillet (For sauce)
- 1 Colander (For draining)
Ingredients
- 1.5 lbs baby yellow potatoes - Washed, whole
- 3 tablespoon butter - Unsalted
- 1 tablespoon olive oil - For sautéing
- 4 cloves garlic - Minced
- ¾ cup heavy cream - For sauce
- ¼ cup chicken broth - Or vegetable broth
- ⅓ cup parmesan cheese - Grated
- 2 tablespoon parsley - Fresh, chopped
Instructions
- Boil potatoes in salted water for 12-15 minutes until tender. Drain.
- Melt butter and oil in a skillet. Sauté potatoes for 3-4 minutes until skins are golden.
- Add garlic and cook for 30 seconds. Pour in broth and cream; simmer to reduce.
- Stir in parmesan cheese until sauce is thick and creamy.
- Toss potatoes to coat. Garnish with parsley and serve.
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