These Easy Creamy Garlic Sauce Baby Potatoes are the perfect side dish for any occasion — tender, buttery baby potatoes coated in a velvety garlic cream sauce that’s full of rich, savory flavor. It’s a simple recipe that feels elegant enough for dinner parties yet easy enough for weeknights. I once made this using roasted baby potatoes instead of boiled ones, and it added a subtle crispness that paired beautifully with the creamy sauce. Whether served alongside steak, chicken, or fish, these potatoes bring comforting, restaurant-quality flavor to your table.
Why You’ll Love This Recipe
This dish strikes the perfect balance of simplicity and indulgence. The baby potatoes are creamy inside and coated with a luscious, garlicky sauce that’s rich but not heavy. It’s a one-pan recipe that requires minimal ingredients and time, yet it tastes like something you’d order at a bistro. The combination of garlic, cream, butter, and herbs makes these potatoes irresistible — perfect for holidays, family dinners, or any meal that deserves something special.
Print
Easy Creamy Garlic Sauce Baby Potatoes – Rich and Flavorful Side Dish
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
These Easy Creamy Garlic Sauce Baby Potatoes are tender, buttery, and coated in a rich garlic cream sauce that’s bursting with flavor. They make the perfect side dish for any meal — from roasted meats to grilled seafood — and come together quickly with simple ingredients.
Ingredients
- 1 1/2 lbs baby potatoes (halved if large)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Place baby potatoes in a large pot and cover with salted water. Bring to a boil and cook for 10–12 minutes, or until fork-tender. Drain and set aside.
- In a large skillet, melt butter with olive oil over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant (do not brown).
- Stir in heavy cream, Parmesan cheese, Italian seasoning, salt, and black pepper. Simmer for 2–3 minutes until slightly thickened.
- Add cooked potatoes to the skillet and toss gently to coat in the creamy garlic sauce.
- Cook for another 2–3 minutes, allowing the sauce to thicken and cling to the potatoes.
- Garnish with chopped parsley and serve warm.
Notes
- For extra flavor, roast the potatoes before tossing them in the sauce.
- Use half-and-half instead of heavy cream for a lighter version.
- Add a pinch of red pepper flakes for a subtle kick.
- This sauce also pairs beautifully with pasta or steamed vegetables.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Boiled / Sautéed
- Cuisine: European
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Baby Potatoes – Small, tender potatoes that cook quickly and evenly. Red or yellow varieties work best for their creamy texture.
Butter – Adds richness and helps develop the base of the garlic sauce.
Garlic – The star of the sauce, lending deep, aromatic flavor. Freshly minced garlic is best.
Heavy Cream – Creates the luscious, velvety texture of the sauce.
Parmesan Cheese – Adds savory depth and helps thicken the sauce slightly.
Olive Oil – Used to coat the potatoes for boiling or roasting, adding a light, smooth flavor.
Salt and Black Pepper – Essential for seasoning both the potatoes and sauce.
Fresh Parsley or Chives – Adds a bright, herby finish to balance the richness.
Optional Add-Ins – A pinch of crushed red pepper flakes for heat or a squeeze of lemon juice for freshness.
Directions
Start by boiling the baby potatoes. Place them in a pot of salted water and bring to a boil. Cook for 12–15 minutes or until tender when pierced with a fork. Drain and set aside.
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
Pour in heavy cream and bring to a gentle simmer. Stir frequently to prevent the cream from scalding.
Add grated Parmesan cheese, salt, and black pepper. Stir until the cheese melts and the sauce thickens slightly, about 3–4 minutes.
Add the cooked baby potatoes to the sauce and toss gently to coat evenly. Let them simmer for 2–3 minutes so they absorb the flavor of the garlic cream sauce.
Sprinkle with fresh parsley or chives and serve warm.
For an extra touch, finish with a drizzle of olive oil or a squeeze of lemon juice for brightness.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 4–6 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of cream or milk to loosen the sauce. Avoid microwaving for too long, as it can cause the sauce to separate. These potatoes are best enjoyed fresh for their creamy texture and flavor.
Variations and Customizations
Roasted Version
Roast the potatoes at 400°F (200°C) until golden, then toss with the sauce for extra texture.
Garlic Herb Twist
Add thyme, rosemary, or dill to the sauce for a fragrant herbal touch.
Spicy Cream Sauce
Stir in crushed red pepper flakes or a dash of cayenne for subtle heat.
Cheesy Upgrade
Add shredded mozzarella or Gruyère for an extra rich, cheesy sauce.
Lemon Garlic Potatoes
Add lemon zest and juice for a brighter, more refreshing flavor.
Bacon Lover’s Version
Top with crispy bacon bits for a smoky, salty crunch.
Lightened-Up Option
Use half-and-half instead of heavy cream for a lighter but still creamy sauce.
Vegan Adaptation
Use plant-based cream and vegan butter with nutritional yeast instead of Parmesan.
Mushroom Addition
Add sautéed mushrooms for extra umami and heartiness.
Spinach Garlic Cream Potatoes
Stir in fresh spinach at the end for color and added nutrition.
FAQs
Can I use larger potatoes?
Yes, just cut them into smaller, even pieces to ensure they cook evenly.
Can I make this ahead of time?
Yes, but the sauce may thicken as it cools. Reheat gently with a bit of milk or cream.
What type of cream should I use?
Heavy cream works best, but half-and-half is a lighter alternative.
Can I use pre-shredded Parmesan?
Freshly grated Parmesan melts better and gives a smoother texture.
Can I add protein to make it a main dish?
Yes, grilled chicken or shrimp pairs beautifully with the creamy sauce.
How do I keep the garlic from burning?
Cook it over medium heat and stir constantly until fragrant, not brown.
Can I make this dairy-free?
Yes, use coconut cream or almond cream with vegan butter and nutritional yeast.
How do I thicken the sauce more?
Let it simmer longer or add an extra tablespoon of Parmesan cheese.
Can I use this sauce on other vegetables?
Absolutely — it’s delicious over broccoli, cauliflower, or green beans.
What can I serve with these potatoes?
They pair perfectly with steak, grilled salmon, roasted chicken, or even a simple salad.
Conclusion
These Easy Creamy Garlic Sauce Baby Potatoes are rich, comforting, and full of irresistible flavor. Tender baby potatoes are coated in a velvety garlic-Parmesan sauce that’s simple to make yet elegant enough for guests. Whether served as a side for a special dinner or enjoyed as a cozy standalone dish, this recipe transforms basic ingredients into something extraordinary. Once you make them, you’ll keep coming back to this foolproof favorite for every occasion.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!