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Creamy Garlic Sauce Baby Potatoes Recipe

Creamy Garlic Sauce Baby Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 8 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

Delicious and creamy garlic sauce baby potatoes cooked to perfection, coated in a rich and flavorful garlic cream sauce with Parmesan cheese and fresh parsley. This easy stovetop side dish offers tender baby potatoes with a velvety texture, perfect for complementing any meal.


Ingredients

Scale

Potatoes

  • 1 1/2 lbs baby potatoes (red or gold)

Sauce

  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Garnish

  • 1 tbsp chopped fresh parsley


Instructions

  1. Boil Potatoes: Place the baby potatoes in a large pot and cover with water. Bring to a boil and cook for 10–12 minutes until fork-tender. Drain and set aside.
  2. Sauté Garlic: In a large skillet over medium heat, heat the olive oil and sauté the minced garlic for 1–2 minutes until fragrant to infuse the oil with garlic flavor.
  3. Prepare Sauce: Add the heavy cream, grated Parmesan cheese, Dijon mustard, salt, and black pepper to the skillet. Stir well and bring the mixture to a gentle simmer.
  4. Thicken Sauce: Cook the sauce for 3–4 minutes, stirring frequently, until it thickens slightly and becomes creamy.
  5. Combine Potatoes and Sauce: Add the cooked potatoes to the skillet and toss gently to coat them thoroughly in the creamy garlic sauce.
  6. Warm Through: Simmer the potatoes in the sauce for another 2–3 minutes to ensure they are warmed through and well flavored.
  7. Garnish and Serve: Remove from heat, sprinkle chopped fresh parsley on top for freshness and color, then serve immediately.

Notes

  • For extra flavor and texture, lightly mash some of the potatoes before tossing them in the sauce.
  • To make a lighter version, substitute heavy cream with half-and-half.
  • This recipe works well with either red or gold baby potatoes.
  • The dish can be prepared ahead and gently reheated on the stovetop before serving.

Nutrition

  • Serving Size: 1/4 recipe (approx. 170g)
  • Calories: 260
  • Sugar: 2 g
  • Sodium: 300 mg
  • Fat: 16 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 45 mg