Easy Creamy Garlic Sauce Baby Potatoes Recipe: A Flavorful Side Dish in 30 Minutes
There’s nothing better than the comforting taste of creamy, garlicky potatoes! This recipe reminds me of Sunday dinners with family, where the smell of roasted potatoes and garlic filled the house. Whether you’re hosting a dinner or just craving a cozy side dish, these baby potatoes in a rich Parmesan garlic sauce will be a hit. Give it a try and let me know how you like it!
- Total Time: 30 minutes
Ingredients
Scale
- 1 lb (450 g) baby potatoes, washed and halved
- 2 tbsp olive oil
- 1 tbsp butter
- 4 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- Salt and pepper to taste
Instructions
- Prep & Roast Potatoes
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss halved potatoes with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
- Roast for 25–30 minutes, flipping halfway, until golden and tender.
- Make the Creamy Garlic Sauce
- In a skillet over medium heat, melt butter. Add garlic and sauté for 1–2 minutes until fragrant.
- Pour in heavy cream and simmer for 3–4 minutes until slightly thickened.
- Remove from heat and stir in Parmesan until melted and smooth.
- Assemble & Serve
- Transfer roasted potatoes to a serving dish. Drizzle with sauce and garnish with parsley.
Notes
- Lighter Option: Swap heavy cream with half-and-half or whole milk (sauce will be thinner).
- Extra Flavor: Add a pinch of smoked paprika, thyme, or red pepper flakes to the sauce.
- Crispy Potatoes: For extra crunch, broil potatoes for 1–2 minutes after roasting.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently to avoid splitting the sauce.
Nutrition
- Calories: 320kcal per serving
- Sugar: 2g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg