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Creamy Garlic Sauce Baby Potatoes

Creamy Garlic Sauce Baby Potatoes for Irresistible Comfort

This creamy garlic sauce baby potatoes recipe is an indulgent side dish that's simple yet elegant, perfect for any meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1-2 pounds baby potatoes No peeling needed, can substitute with larger potatoes cut into quarters.
For the Sauce
  • 2 tablespoons olive oil or butter Use for sautéing garlic.
  • 3-4 cloves garlic Fresh minced garlic, or roasted garlic for a sweeter touch.
  • 1 small onion Optional, finely chopped.
  • 1 cup heavy cream For a lighter alternative, consider using half-and-half.
  • 1/2 cup chicken or vegetable broth Enhances flavor of the sauce.
  • to taste salt & black pepper Essential for seasoning.
  • 1 teaspoon dried thyme or Italian seasoning Can be substituted with fresh herbs.
  • 1/4 cup Parmesan cheese Optional but recommended for additional flavor.
  • to taste fresh parsley Chopped for garnish.

Equipment

  • Large pot
  • large skillet
  • Colander
  • Spatula

Method
 

Steps
  1. Wash and scrub baby potatoes under cool running water, ensuring they are clean.
  2. Bring salted water to a boil and cook the baby potatoes for 12-15 minutes until fork-tender. Drain and let sit.
  3. In a skillet, heat olive oil or butter, add garlic and onion (if using), sauté until fragrant.
  4. Stir in heavy cream and broth, season with salt, pepper, and thyme, and simmer gently for 3-4 minutes.
  5. Add the drained potatoes to the skillet, toss to coat in the sauce, and stir in Parmesan cheese if using.
  6. Garnish with chopped parsley and serve warm.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 500mgFiber: 3gSugar: 2gVitamin C: 20mgCalcium: 10mgIron: 6mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. Freeze the sauce separately for up to 2 months.

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