Dinner

Creamy Garlic Sauce Baby Potatoes Recipe

ByZoe Lane December 13, 2025December 13, 2025

Introduction

Creamy Garlic Sauce Baby Potatoes are a comforting and flavorful side dish perfect for any meal. Tender baby potatoes are coated in a rich, garlicky cream sauce with a hint of Parmesan and herbs. This easy recipe will quickly become a favorite accompaniment to roasted meats, chicken, or seafood.

A bowl filled with about two layers of small, round, golden-brown potatoes covered in a smooth, creamy light yellow cheese sauce, sprinkled evenly with finely chopped fresh green herbs. The potatoes have a slightly shiny, crispy skin visible under the sauce. The bowl is white, sitting on a white marbled surface. The sauce pools gently around the potatoes, making the dish look rich and warm. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds (900 g) baby potatoes, halved
2 tablespoons olive oil (or butter)
4 cloves garlic, minced
1 small onion, finely chopped (optional, for extra flavor)
1 cup (240 ml) heavy cream
½ cup (120 ml) chicken or vegetable broth
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
½ teaspoon dried thyme (or Italian seasoning)
½ cup (50 g) grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook until fork-tender, about 12–15 minutes. Drain and set aside.
Step 2: In a large skillet, heat olive oil or butter over medium heat. Add the minced garlic and chopped onion (if using) and sauté for 1–2 minutes until fragrant.
Step 3: Stir in the heavy cream and broth. Season with salt, black pepper, and dried thyme. Let the sauce simmer gently for 3–4 minutes until it thickens slightly.
Step 4: Add the cooked potatoes into the skillet. Toss gently to coat them in the creamy garlic sauce.
Step 5: Stir in the grated Parmesan cheese and let everything simmer together for 2–3 minutes to meld the flavors.
Step 6: Garnish with fresh chopped parsley and serve warm as a savory side dish.

Tips & Variations

For a vegetarian version, use vegetable broth instead of chicken broth.
Swap Parmesan for Gruyère or Pecorino Romano to change the flavor profile.
Add a pinch of red pepper flakes to the sauce for a subtle kick.
If you prefer softer potatoes, cook them a few minutes longer before combining with the sauce.
For extra richness, finish with a pat of butter stirred into the sauce just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, stirring occasionally to prevent the cream sauce from separating. Adding a splash of broth or cream while reheating can help restore the sauce’s creamy texture.

How to Serve

The image shows a close-up of a white bowl filled with round golden baby potatoes. They are covered with a creamy, light yellow sauce that looks smooth and shiny. The sauce is sprinkled generously with finely chopped fresh green herbs, adding texture and color contrast. The potatoes look soft and have a slightly crispy outer skin showing through the sauce. The bowl sits on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, but you will need to cut them into smaller pieces and adjust the cooking time, as larger potatoes take longer to become tender.

Is it possible to make this dish dairy-free?

You can substitute heavy cream with coconut cream or a dairy-free cream alternative, and use a dairy-free cheese substitute to keep the creamy texture and flavor.