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Creamy Garlic Sauce Baby Potatoes

A close-up of roasted baby potatoes generously covered in a rich Creamy Garlic Sauce Baby Potatoes and sprinkled with fresh parsley.
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A recipe for tender baby potatoes coated in a rich, thick sauce featuring prominent garlic flavor.

Ingredients

Scale
  • 2 lbs baby potatoes, halved
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 6 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried Italian herbs
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Toss the halved baby potatoes with olive oil, salt, and pepper on a baking sheet.
  3. Roast the potatoes for 25 to 30 minutes, or until they are tender and slightly browned.
  4. While the potatoes roast, prepare the sauce. Melt the butter in a medium saucepan over medium heat.
  5. Add the minced garlic to the saucepan and cook for about 1 minute until fragrant; do not let it brown.
  6. Pour in the heavy cream and broth. Bring the mixture to a gentle simmer, stirring occasionally.
  7. Reduce the heat to low and stir in the Parmesan cheese and Italian herbs until the cheese melts and the sauce thickens slightly. This should take about 3 to 5 minutes.
  8. Remove the sauce from the heat.
  9. Once the potatoes are done roasting, transfer them to a large bowl.
  10. Pour the creamy garlic sauce over the warm potatoes and gently toss to coat them completely.
  11. Serve immediately, garnished with fresh parsley.

Notes

  • For an extra layer of flavor, you can add 1 tablespoon of Dijon mustard to the sauce mixture.
  • If you prefer a thinner sauce, add a splash more broth until you reach your desired consistency.
  • Use fresh garlic for the best flavor impact in this recipe.

Nutrition

Find it online: https://savorandpin.com/creamy-garlic-sauce-baby-potatoes/