If you’re on a quest for a side dish that’s both comforting and effortlessly elegant, look no further than these Creamy Garlic Sauce Baby Potatoes. Each bite delivers a heavenly mix of buttery baby spuds coated in a rich garlic-Parmesan cream sauce with a hint of thyme. Whether you’re dressing up a casual weeknight dinner or impressing guests at a holiday feast, this recipe offers pure delight with minimal fuss. From the luscious sauce that hugs each golden potato to the fresh herbs sprinkled on top, Creamy Garlic Sauce Baby Potatoes are bound to steal the spotlight at your table.

Creamy Garlic Sauce Baby Potatoes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Creamy Garlic Sauce Baby Potatoes lies in their short ingredient list—each item works its magic for flavor, texture, or visual appeal. Don’t skip any of them; together, they create a dish greater than the sum of its parts.

Baby potatoes (1 ½ lbs, halved): Opt for small, thin-skinned potatoes; they cook quickly and soak up sauce beautifully.
Olive oil (1 tbsp): Adds richness and helps sauté the garlic, preventing it from burning.
Butter (2 tbsp): Amps up the indulgence factor, making the sauce silky-smooth and luxurious.
Garlic (4 cloves, minced): The star of the show—freshly minced garlic infuses everything with mouthwatering aroma.
Heavy cream (½ cup): Forms the creamy base that unites this dish; you can sub half-and-half for a lighter version, but cream is classic.
Parmesan cheese (¼ cup, grated): Melts into the sauce, adding cheesy depth and a salty backbone.
Fresh thyme (1 tsp) or dried thyme (½ tsp): Lends a gentle herbal note that keeps the dish feeling bright and fresh.
Salt and pepper (to taste): Unlocks the flavors and lets all the other ingredients shine.
Chopped parsley (for garnish): Offers a burst of color and a hint of fresh, grassy flavor to finish.

How to Make Creamy Garlic Sauce Baby Potatoes

Step 1: Boil the Baby Potatoes

Start by placing your halved baby potatoes into a pot of well-salted water. Bring it to a boil and let the potatoes cook for 10 to 12 minutes, or until they’re fork-tender. You want them soft but not falling apart—test them by piercing with a fork. Drain the potatoes and set them aside, ready for their creamy transformation.

Step 2: Sauté the Garlic

In a large skillet over medium heat, add the olive oil and butter. Once the butter is melted and starts to sizzle, toss in the minced garlic. Sauté it for about a minute, just until fragrant—don’t let it brown, as this can make it bitter. This step infuses your fats with deep, savory garlic flavor, which is the cornerstone of these Creamy Garlic Sauce Baby Potatoes.

Step 3: Build the Creamy Sauce

Pour in the heavy cream, stirring to combine with the garlicky base. Bring the mixture to a gentle simmer (small bubbles at the edge), then mix in the grated Parmesan and thyme. Keep stirring as the cheese melts and the sauce starts to thicken—about 2 to 3 minutes is all it takes. The aroma will be irresistible at this point!

Step 4: Combine Potatoes and Sauce

Add your cooked potatoes right into the skillet with the simmering sauce. Gently toss to evenly coat each potato in that dreamy, garlicky cream. Season generously with salt and pepper. Let everything cook together for 2 to 3 minutes longer; this allows the sauce to slightly reduce and cling lovingly to the potatoes.

Step 5: Garnish and Serve

Sprinkle a generous shower of chopped parsley over the top before serving. This finishing touch brightens the dish, making the Creamy Garlic Sauce Baby Potatoes extra inviting. Serve them warm, ideally right away, when the sauce is at its sauciest.

How to Serve Creamy Garlic Sauce Baby Potatoes

Garnishes

For a burst of color and fresh flavor, chopped parsley is a classic choice. You can also add extra Parmesan, cracked black pepper, or a sprinkle of fresh thyme leaves for even more herby goodness. If you want a little zing, a touch of lemon zest works wonders too.

Side Dishes

Creamy Garlic Sauce Baby Potatoes are incredibly versatile—they pair beautifully with grilled steak, roasted chicken, or seared tofu. If you’re building a vegetarian spread, consider serving them next to sautéed greens or a crisp salad for contrast.

Creative Ways to Present

For fun entertaining, present the potatoes in a cast iron skillet or a rustic serving bowl, letting the creamy sauce pool around the potatoes. Skewer them onto cocktail picks for a small-bites appetizer or serve them “loaded” with crispy bacon and chives for an elevated twist.

Make Ahead and Storage

Storing Leftovers

Allow any leftover Creamy Garlic Sauce Baby Potatoes to cool completely, then transfer to an airtight container. Store them in the refrigerator for up to 3 days. Just know that the sauce will thicken as it chills, but that can be remedied when reheating.

Freezing

Freezing isn’t ideal for this recipe, as creamy sauces tend to separate upon thawing. If you must freeze, save only the potatoes, then make the sauce fresh when you’re ready to enjoy. For best results, enjoy this dish freshly cooked or from the fridge within a couple of days.

Reheating

To reheat, place the potatoes and sauce in a skillet over medium-low heat, stirring gently. If the sauce is too thick, splash in a bit more cream or milk to loosen it. A microwave also works, but use short bursts and stir frequently to keep the sauce from breaking.

FAQs

Can I use regular potatoes instead of baby potatoes?

Absolutely! Just cut them into bite-sized cubes before boiling to mimic the texture and quick-cooking time of baby potatoes. Skin-on potatoes work best for holding their shape in the sauce.

What can I use if I don’t have fresh thyme?

Dried thyme is a perfect substitute; use about half the amount since dried herbs are more concentrated. You could also try using fresh rosemary or even a bit of Italian seasoning for a different, but equally lovely, flavor.

Is there a way to lighten up Creamy Garlic Sauce Baby Potatoes?

Yes! Swap the heavy cream for half-and-half or whole milk for a lighter sauce. The result will be a little less rich, but still deliciously creamy with all that garlic and Parmesan flavor.

How do I make this dish vegan?

For a vegan version, use plant-based butter and olive oil, swap the heavy cream for unsweetened cashew cream or coconut milk, and choose a vegan Parmesan alternative. The flavors will be a bit different, but still dreamy and comforting.

Can this recipe be doubled for a crowd?

Definitely. Just use a large enough skillet to hold all the potatoes, and keep an eye on the sauce so it thickens evenly. Creamy Garlic Sauce Baby Potatoes are always a hit at potlucks and gatherings!

Final Thoughts

Creamy Garlic Sauce Baby Potatoes are the kind of cozy, irresistible side dish everyone will fight over. If you’re ready to wow your family or guests with rich flavor and melt-in-your-mouth texture, give this recipe a spot in your dinner rotation. You’ll be so glad you did!

Creamy Garlic Sauce Baby Potatoes Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Creamy Garlic Sauce Baby Potatoes is a delightful side dish that features tender baby potatoes coated in a rich and flavorful creamy garlic sauce. This dish is easy to prepare and pairs perfectly with various main courses.

Ingredients

Scale

Baby Potatoes:

1 ½ lbs baby potatoes (halved)

Garlic Sauce:

1 tbsp olive oil
2 tbsp butter
4 cloves garlic (minced)
½ cup heavy cream
¼ cup grated Parmesan cheese
1 tsp fresh thyme (or ½ tsp dried)
Salt and pepper to taste
Chopped parsley for garnish

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Instructions

Boil the Baby Potatoes: Boil the baby potatoes in salted water for 10–12 minutes, or until fork-tender. Drain and set aside.
Prepare the Garlic Sauce: In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream, bring to a gentle simmer, and stir in Parmesan cheese and thyme. Cook for 2–3 minutes until slightly thickened.
Combine Potatoes and Sauce: Add the cooked potatoes to the skillet, toss to coat evenly in the creamy garlic sauce. Season with salt and pepper, cook for an additional 2–3 minutes to allow the sauce to cling to the potatoes.
Garnish and Serve: Garnish with chopped parsley and serve warm.