Name: Creamy Garlic Sauce Baby Potatoes
Prep time: 10 min
Cook time: 20 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; ½ cup grated Parmesan cheese; 1 tablespoon fresh parsley, chopped (optional)

Jump to Recipe·Leave a Review

These Creamy Garlic Sauce Baby Potatoes are one of my favorite side dishes when I want something rich, comforting, and packed with flavor. The baby potatoes are tender and buttery, and that creamy garlic-Parmesan sauce clings to every bite. It’s the kind of dish I can pair with anything—roast chicken, grilled steak, or even serve as a stand-alone treat.

Why You’ll Love This Recipe

I love this recipe because it transforms simple ingredients into something luxurious and satisfying. The garlic infuses the cream with bold flavor, and the Parmesan melts right in to make a silky, cheesy sauce that coats the potatoes perfectly. It’s quick, uses minimal prep, and always gets rave reviews when I serve it. Whether I make it for a weeknight dinner or a holiday table, it’s always a hit.

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 tbsp olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tbsp fresh parsley, chopped (optional)

Directions

Boil the baby potatoes in salted water until fork-tender, about 10–12 minutes. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.
Pour in the heavy cream and bring to a gentle simmer.
Stir in the Parmesan cheese until fully melted and the sauce starts to thicken slightly.
Add the cooked potatoes to the skillet and toss gently to coat them in the sauce.
Let them simmer for a few more minutes, allowing the flavors to meld.
Sprinkle with chopped fresh parsley if desired and serve warm.

Servings and timing

This recipe serves 4 as a side dish. It takes about 10 minutes to prep and 15–20 minutes to cook, so I usually have it on the table in under 30 minutes.

Variations

Sometimes I add a squeeze of lemon juice to the sauce for a little brightness, or swap in rosemary or thyme for a different flavor profile. For a smoky touch, I stir in a pinch of smoked paprika. I’ve also tried it with baby Yukon golds or fingerlings—any small, waxy potato works beautifully.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. To reheat, I warm them gently on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce if needed. They can also be reheated in the microwave, though the sauce may need a quick stir afterward.

FAQs

Can I use milk instead of heavy cream?

Yes, but I find the sauce is thinner. If I use milk, I sometimes add a little butter or flour to help it thicken.

Do I need to peel the potatoes?

No, I leave the skins on for baby potatoes. They add texture and color, and it saves me time in the kitchen.

Can I make this dish ahead of time?

Yes, I sometimes make it a few hours in advance and reheat it gently on the stove just before serving.

What kind of Parmesan should I use?

I prefer freshly grated Parmesan for the best flavor and melt. Pre-shredded versions don’t melt as smoothly.

Can I roast the potatoes instead of boiling them?

Absolutely. I roast them at 400°F until crispy, then toss them in the sauce—it gives a different texture that I really enjoy too.

Conclusion

These Creamy Garlic Sauce Baby Potatoes are proof that simple ingredients can create something incredibly flavorful. They’re quick to make, versatile, and always satisfying. Whether I’m cooking for a casual dinner or something more special, this dish always finds a place on my table.