Name: Creamy Garlic Sauce Baby Potatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb baby potatoes, halved; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1 tablespoon fresh parsley, chopped (optional); Salt and pepper, to taste

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These Creamy Garlic Sauce Baby Potatoes are one of my go-to side dishes when I want something rich, flavorful, and totally comforting. With tender baby potatoes smothered in a velvety garlic-Parmesan cream sauce, this recipe feels indulgent but comes together easily in one pan. It’s perfect for pairing with grilled meats, roasted veggies, or even just enjoying on its own.

Why You’ll Love This Recipe

I love how these potatoes strike the perfect balance between simplicity and luxury. The garlic adds a bold depth of flavor, while the Parmesan and cream create a silky, savory sauce that coats every bite. It’s a dish that feels restaurant-worthy, yet I can make it in under 30 minutes with pantry staples. It’s great for dinner parties, holiday spreads, or just treating myself to something cozy and delicious. Creamy Garlic Sauce Baby Potatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb baby potatoes, halved
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped (optional)
Salt and pepper to taste

Directions

I start by heating olive oil in a large skillet over medium heat.
I add the halved baby potatoes and season them with a pinch of salt and pepper. I cook them for about 10–12 minutes, stirring occasionally, until they’re golden and fork-tender.
Once the potatoes are cooked, I push them to the side of the skillet and add the minced garlic. I sauté it for about 1 minute until fragrant, being careful not to burn it.
I pour in the heavy cream and stir it into the garlic, then bring it to a gentle simmer.
I stir in the grated Parmesan cheese and continue to simmer for another 2–3 minutes, letting the sauce thicken slightly.
I toss the potatoes in the sauce until they’re fully coated and heated through.
I finish the dish with freshly chopped parsley, if using, and serve warm.

Servings and timing

This recipe makes about 4 servings and takes 25–30 minutes total, including prep and cook time.

Variations

I sometimes add a pinch of crushed red pepper flakes for a little heat.
For extra richness, I’ve stirred in a bit of butter before serving.
When I want more texture, I roast the potatoes in the oven instead of pan-frying them, then add them to the sauce.
I’ve also added sautéed mushrooms or spinach for a veggie boost.
A sprinkle of lemon zest at the end adds brightness and balances the richness of the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently on the stovetop over low heat or in the microwave, adding a splash of cream or milk to loosen the sauce if needed.

FAQs

Can I use other types of potatoes?

Yes, I sometimes use fingerling potatoes or Yukon Golds cut into small chunks. As long as they’re bite-sized and cook evenly, they work well.

Can I make this dairy-free?

Yes, I’ve substituted coconut cream or a dairy-free heavy cream alternative and used nutritional yeast instead of Parmesan. The flavor is a bit different but still delicious.

What protein pairs well with this dish?

These potatoes go great with grilled chicken, steak, or salmon. I’ve even served them alongside roasted tofu for a vegetarian meal.

Can I make this ahead of time?

I prefer to make it fresh for the best texture, but I’ve made it ahead and reheated it gently with good results. I just make sure not to overcook the sauce during reheating.

Can I bake the whole dish?

Yes, after pan-frying the potatoes, I’ve transferred everything to a baking dish and broiled it for a few minutes to get a golden, bubbly top.

Conclusion

Creamy Garlic Sauce Baby Potatoes are one of those dishes I keep in rotation because they’re fast, comforting, and always a hit. The combination of tender potatoes and a rich garlic-Parmesan cream sauce makes this side dish feel special every time. Whether I’m serving it with a weeknight dinner or making it for guests, it never disappoints.