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Roasted baby potatoes with golden-brown skins, coated in rich creamy garlic butter sauce, garnished with fresh chopped parsley and black pepper, served on a white plate with sauce pooling at the bottom.

Creamy Garlic Sauce Baby Potatoes

These indulgent Creamy Garlic Sauce Baby Potatoes feature tender baby yellow potatoes sautéed and then simmered in a rich, velvety garlic parmesan cream sauce.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 cup
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

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

Equipment

  • 1 Large pot For boiling
  • 1 Large skillet For sauce
  • 1 Colander For draining

Method
 

  1. Boil potatoes in salted water for 12-15 minutes until tender. Drain.
  2. Melt butter and oil in a skillet. Sauté potatoes for 3-4 minutes until skins are golden.
  3. Add garlic and cook for 30 seconds. Pour in broth and cream; simmer to reduce.
  4. Stir in parmesan cheese until sauce is thick and creamy.
  5. Toss potatoes to coat. Garnish with parsley and serve.

Notes

Use freshly grated parmesan cheese for the smoothest sauce texture. Be careful not to burn the garlic when sautéing.