If you love potatoes with rich, luscious flavor and a velvety texture, the Easy Creamy Garlic Sauce Baby Potatoes Recipe is bound to become your new favorite go-to side dish. These tender baby potatoes bathed in a garlicky, creamy sauce just melt in your mouth, delivering a comforting and satisfying experience with every bite. Perfectly balanced with the brightness of fresh parsley and an optional cheesy kick from Parmesan, this recipe combines simplicity with impressive taste—ideal for weeknight dinners or special occasions when you want to impress without extra fuss.
Ingredients You’ll Need
With just a handful of straightforward ingredients, this recipe shines by using simple staples to create layers of flavor and a great texture contrast. Each ingredient plays an essential role, whether it’s grounding the dish with salt, adding richness with butter, or creating that silky sauce we all crave.
- Baby potatoes (1 1/2 pounds, halved): The tender, creamy base of the dish—choose small, firm potatoes for the best texture.
- Olive oil (1 tablespoon): Adds subtle fruitiness and helps get the potatoes beautifully golden.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Simple seasonings that enhance the natural flavors.
- Butter (2 tablespoons): The richness that gives your creamy garlic sauce its luscious mouthfeel.
- Garlic cloves (4, minced): Fresh garlic provides aromatic depth and a punch of flavor.
- All-purpose flour (1 tablespoon): The secret to thickening your sauce into the perfect creamy consistency.
- Milk (1 cup): Use dairy or an unsweetened plant-based milk to add creaminess without heaviness.
- Parmesan cheese (1/4 cup, optional): Adds a savory, umami dimension that complements garlic perfectly.
- Fresh parsley (2 tablespoons, chopped): Brings a pop of color and a fresh herbal note to finish the dish.
- Extra salt and pepper: Adjust seasoning to taste during cooking for maximum flavor.
How to Make Easy Creamy Garlic Sauce Baby Potatoes Recipe
Step 1: Boil the Baby Potatoes Until Tender
Start by bringing a large pot of salted water to a boil. Adding salt to the water seasons the potatoes right from the start, giving them subtle, well-rounded flavor. Drop the halved baby potatoes in and cook them for 12 to 15 minutes, until a fork pierces them easily but they are not falling apart. This step ensures they are perfectly tender and primed to soak up the creamy garlic sauce later.
Step 2: Sauté the Potatoes Until Golden
Once the potatoes are drained, heat olive oil in a large skillet over medium heat. Toss in the cooked potatoes with salt and pepper, letting them simmer in the oil for 3 to 4 minutes. This slight golden crust adds a wonderful texture contrast, making each bite delightfully crisp on the outside and creamy inside. After sautéing, set the potatoes aside—you’re about to create the sauce that will tie it all together.
Step 3: Prepare the Garlic Butter Sauce Base
Using the same skillet, melt butter over medium heat. Once melted, add the minced garlic and cook just for about a minute until fragrant—be careful not to let it brown or burn, as fresh garlic flavor is key here. This buttery garlic mixture forms the base of your luscious sauce.
Step 4: Thicken the Sauce with Flour and Milk
Sprinkle the flour over the garlic-butter mixture and whisk constantly for 1 to 2 minutes to cook out any raw flour taste and create a smooth paste. Slowly add the milk in a steady stream while whisking continuously, which helps avoid lumps. Stir gently but consistently until the sauce thickens, about 3 to 5 minutes. This process turns the simple ingredients into a creamy, dreamy coating for your potatoes.
Step 5: Add Parmesan and Coat the Potatoes
If you’re using Parmesan cheese, stir it into the sauce now to melt and add that extra layer of savory, umami goodness. Return the sautéed baby potatoes to the skillet and toss them gently in the garlic cream sauce so every piece gets coated luxuriously. Let it simmer for 2 minutes to ensure the potatoes soak up all that flavor and are warmed through before serving.
How to Serve Easy Creamy Garlic Sauce Baby Potatoes Recipe
Garnishes
Freshly chopped parsley is not just for looks — it adds a bright, herby lift that balances the richness of the creamy garlic sauce beautifully. Sprinkle it liberally over your plated potatoes right before serving. For an extra touch, a little cracked black pepper or a few shavings of Parmesan enhance the presentation and flavor.
Side Dishes
This recipe is wonderfully versatile. Serve it alongside roasted meats like chicken, steak, or pork for a comforting, hearty meal. It also pairs perfectly with grilled vegetables or a crisp green salad for a lighter vegetarian option. The richness of the sauce makes it satisfying enough to be the star side for any occasion.
Creative Ways to Present
To impress guests or family, try serving these potatoes in a shallow bowl so the creamy garlic sauce pools invitingly around the potatoes. Alternatively, elevate presentation with individual ramekins or serve alongside a vibrant sauce like chimichurri for a pop of freshness. Adding roasted garlic cloves on top enhances both flavor and texture.
Make Ahead and Storage
Storing Leftovers
Leftover creamy garlic sauce baby potatoes keep well in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after resting, making for a delicious next-day treat. Just remember to cool completely before storing.
Freezing
This recipe freezes okay but note that the texture of the potatoes and sauce may change slightly after thawing. If you want to freeze, place the cooled potatoes and sauce in a freezer-safe container and use within 2 months. Thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring frequently to prevent the creamy sauce from sticking or separating. Adding a splash of milk can help restore smoothness. Microwave reheating works too but do it in short intervals and stir often to keep the sauce silky.
FAQs
Can I use other potatoes for this recipe?
Baby potatoes work best due to their size and creamy texture, but you can experiment with fingerlings or small Yukon Gold potatoes. Just adjust cooking time to ensure they become tender.
Is there a vegan version of this recipe?
Absolutely! Use dairy-free butter and plant-based milk, and forgo the Parmesan or substitute with a vegan cheese alternative. The sauce still tastes amazing.
How garlicky is this dish? Can I reduce the garlic?
The recipe has a nice garlic punch without being overpowering. You can always reduce to 2 or 3 cloves if you prefer a milder flavor.
Can I make this recipe ahead of time?
You can prep the potatoes and sauce separately ahead and combine just before serving. Reheat gently to retain creaminess.
What can I serve with these creamy garlic potatoes?
These potatoes complement roasted meats, grilled fish, or steamed vegetables. They’re also fantastic in a vegetarian meal paired with a hearty salad or sautéed greens.
Final Thoughts
This Easy Creamy Garlic Sauce Baby Potatoes Recipe is one of those dishes that feels indulgent but comes together without fuss, making weeknight dinners or special occasions a total breeze. With its rich garlic flavor, luscious texture, and simple ingredients, it’s bound to become your reliable favorite. Give it a try—you’ll be amazed at how such a straightforward recipe can bring so much joy to your table!
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Easy Creamy Garlic Sauce Baby Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Creamy Garlic Sauce Baby Potatoes recipe features tender halved baby potatoes coated in a rich, garlicky cream sauce made with butter, garlic, milk, and Parmesan cheese. Sautéed to a golden finish and garnished with fresh parsley, this flavorful side dish is perfect for pairing with roasted meats or enjoying as a hearty vegetarian option.
Ingredients
Potatoes
- 1 1/2 pounds baby potatoes, halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 cup milk (dairy or unsweetened plant-based)
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons chopped fresh parsley
- Extra salt and pepper to taste
Instructions
- Boil the potatoes: Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook for 12 to 15 minutes, or until they are fork-tender. Drain the potatoes and set them aside.
- Sauté the potatoes: In a large skillet, heat the olive oil over medium heat. Add the cooked potatoes along with salt and pepper, then sauté them for 3 to 4 minutes until they develop a slightly golden color. Remove the potatoes from the skillet and set aside.
- Make the garlic sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Sprinkle in the flour and whisk constantly for 1 to 2 minutes to form a smooth paste.
- Add the milk and thicken sauce: Slowly whisk in the milk while stirring continuously until the sauce is smooth and begins to thicken, about 3 to 5 minutes. If using, stir in the grated Parmesan cheese to add richness and flavor.
- Toss potatoes in sauce: Return the sautéed potatoes to the skillet and gently toss them to coat evenly in the creamy garlic sauce. Simmer everything together for 2 minutes to warm through and develop flavors.
- Garnish and serve: Sprinkle the chopped fresh parsley over the potatoes for a fresh, vibrant touch. Serve the creamy garlic sauce baby potatoes warm as a delicious side dish.
Notes
- To make this dish vegan, substitute dairy-free butter and plant-based milk, and omit the Parmesan cheese or use a vegan alternative.
- This creamy garlic potato side pairs wonderfully with roasted meats such as chicken, beef, or pork.
- It also works well as a hearty vegetarian side dish for a comforting meal.
