Creamy Garlic Sauce Baby Potatoes

These creamy garlic sauce baby potatoes are everything I crave in a comfort side dish—tender, buttery potatoes coated in a rich, garlicky cream sauce that’s full of flavor. It’s a simple dish, but the combination of soft baby potatoes and silky, aromatic sauce makes it feel extra special. I serve this with just about anything—from roasted meats to grilled veggies—or enjoy it on its own.

Why You’ll Love This Recipe

I love this recipe because it’s pure cozy comfort in every bite. The baby potatoes are naturally creamy, and when I simmer them in a garlic-infused sauce, the flavor gets even better. It’s easy enough for a weeknight, but elegant enough to serve for guests. Plus, it uses simple ingredients I usually already have on hand. Whether I’m pairing it with a protein or enjoying it as a warm snack, it always hits the spot.

ingredients

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

• Baby potatoes
• Olive oil or butter
• Garlic, minced
• Heavy cream
• Parmesan cheese (optional, for extra richness)
• Fresh parsley
• Salt
• Black pepper

directions

1. I start by boiling the baby potatoes in salted water until they’re fork-tender, about 15–20 minutes. Then I drain them and set them aside.

2. In a large skillet, I heat olive oil or butter over medium heat and sauté the garlic for about 1 minute, just until fragrant.

3. I pour in the heavy cream and bring it to a gentle simmer.

4. I add the cooked potatoes to the pan and toss them in the sauce.

5. If I’m using Parmesan, I stir it in now to melt into the sauce and make it extra creamy.

6. I season with salt and pepper to taste, and let the sauce thicken slightly, about 3–5 minutes.

7. I finish with chopped fresh parsley before serving warm.

Servings and timing

This recipe serves 4 as a side dish.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

I sometimes swap the cream for a mix of cream cheese and milk if I want a tangier, slightly lighter sauce. I’ve also added a pinch of chili flakes or smoked paprika for a little kick. For a dairy-free version, I use coconut cream and skip the Parmesan—it gives a subtle twist that still works beautifully. I’ve even roasted the potatoes instead of boiling them when I want extra texture.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I warm them gently on the stove with a splash of cream or milk to loosen the sauce. They also reheat well in the microwave, though I stir halfway through to keep the sauce smooth.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, I just cut them into bite-sized chunks and cook them the same way. I make sure they’re fork-tender before adding them to the sauce.

Can I make this ahead of time?

Yes, I often make the potatoes and sauce ahead and reheat gently before serving. I just add a bit of cream if the sauce has thickened too much.

What can I serve this with?

I pair it with roasted chicken, grilled steak, or baked fish. It also works well alongside a crisp salad for a more balanced meal.

Can I add other herbs?

Absolutely. I’ve used thyme, rosemary, or chives depending on what I have—each gives a slightly different vibe to the dish.

Is this recipe gluten-free?

Yes, as long as the cream and cheese I use are gluten-free (which they usually are), this dish is naturally gluten-free.

Conclusion

Creamy garlic sauce baby potatoes are one of those side dishes that never disappoint. They’re rich, savory, and loaded with comforting flavor in every bite. Whether I’m cooking for a quiet dinner at home or a crowd, this dish always finds a place on my table.