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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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Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 cup
Calories: 320kcal
Cost: $8

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.

Notes

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

Nutrition

Serving: 1cup | Calories: 320kcal (16%) | Carbohydrates: 35g (12%) | Protein: 6g (12%) | Fat: 18g (28%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 50mg (17%) | Sodium: 450mg (20%) | Potassium: 700mg (20%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 600IU (12%) | Vitamin C: 30mg (36%) | Calcium: 120mg (12%) | Iron: 1.5mg (8%)