Description
These creamy garlic sauce baby potatoes are tender, buttery, and smothered in a rich, garlicky cream sauce that’s full of cozy flavor. Easy to make and incredibly satisfying, this comfort food side dish pairs perfectly with everything from roasted meats to grilled vegetables—and it’s naturally gluten-free.
Ingredients
- 1.5 pounds baby potatoes
- 1 tablespoon olive oil or butter
- 3–4 garlic cloves, minced
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese (optional, for extra richness)
- 2 tablespoons chopped fresh parsley
- Salt, to taste
- Black pepper, to taste
Instructions
- Boil baby potatoes in salted water until fork-tender, about 15–20 minutes. Drain and set aside.
- In a large skillet, heat olive oil or butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Add the cooked potatoes and toss to coat in the sauce.
- Stir in Parmesan cheese (if using) and let melt into the sauce.
- Season with salt and black pepper to taste. Let sauce thicken for 3–5 minutes.
- Garnish with chopped fresh parsley and serve warm.
Notes
- Swap cream for a combo of milk and cream cheese for a lighter version.
- Add a pinch of chili flakes or smoked paprika for heat and depth.
- For dairy-free: use coconut cream and skip the Parmesan.
- Try roasting the potatoes instead of boiling for a crispier texture.
- Make ahead and reheat gently with a splash of cream if needed.
