Creamy Garlic Sauce Baby Potatoes Recipe

I keep a weeknight secret: Creamy Parmesan Potatoes. Baby potatoes, garlic, butter, heavy cream and Parmesan, finished with parsley and a squeeze of lemon, form a silky stovetop sauce. Want to see how easily this one pan side comes together? Read on for the recipe and my quick tips.

I love making Creamy Garlic Sauce Baby Potatoes because they seem fancy but seriously take minutes. I use 1 1/2 lb baby potatoes, 1 tbsp olive oil, 2 tbsp unsalted butter, 3 garlic cloves minced, 3/4 cup heavy cream and about 1/3 cup grated Parmesan for that rich, cheesy hit.

The sauce clings to every nook so each forkful tastes like Garlic Sauce Potatoes and Creamy Parmesan Potatoes had a baby, and it somehow outshines store-bought stuff. For a weeknight it becomes one of my favorite Delicious Side Dishes For Dinner.

I finish with 1 tbsp chopped fresh parsley and a squeeze of lemon, it wakes everything up.

Why I Like this Recipe

– I love how cozy and satisfying it is, like a warm hug on a plate
– I like the crispy outside with a soft, pillowy inside, its the best texture combo
– I like that it comes together fast enough for a weeknight but still feels special
– I like that leftovers are actually better, they just mellow and get more flavorful

Alright so here’s the way I usually make this, kinda casual and not perfect so dont freak if you improvise.

First boil the small potatoes in salted cold water until you can just stick a fork in them, dont over cook or they’ll fall apart. Drain them and let them air dry a minute, drying matters or you wont get any browning. Heat a big skillet real hot, add oil and a bit of butter so it foams, then put the potatoes cut side down (if theyre halved). Let them sit and brown, try not to move them around too much cause thats how you get the good color. Flip them so the other sides get some color too.

Push the potatoes to the side, toss in minced garlic and cook for just a few seconds till it smells amazing, dont let it burn. Pour in some cream and a splash of broth, scrape up the brown bits, and bring it down to a low simmer so the sauce can thicken and cling. Stir in grated cheese till it melts and coats everything, taste and add more if you want it cheesier. If the sauce is too thin mix a little cornstarch with cold water and stir that in to thicken fast. A squeeze of lemon at the end brightens it up, and some chopped parsley makes it look nicer.

Turn off the heat and let it sit a minute so the sauce sticks, then serve with extra cheese or herbs if you want. Quick tips: parboil the potatoes so the centers are cooked but not mush, dry them well for crisping, dont burn the garlic, use a heavy skillet for better browning, and if you plan ahead you can finish them in a hot oven to keep them warm. Leftovers reheat great in a skillet so they get some crisp back.

Ingredients

• Baby potatoes: tender, full of carbs and fiber, keep you full and comfy
• Garlic: pungent, adds savory kick, some antioxidants, not sweet, brings depth
• Heavy cream: rich, high fat, makes sauce silky and indulgent, use sparingly
• Parmesan: salty umami cheese, adds protein and calcium, melts into the sauce
• Olive oil: healthy fats, helps sauté and give a mild fruity note
• Butter: adds richness and glossy mouthfeel, more flavor but more saturated fat
• Parsley: fresh herb, tiny vitamins, brightens dish, makes it look nicer too
• Lemon juice: optional acid, cuts richness, gives a bright gentle tang to sauce

Ingredient Quantities

• 1 1/2 lb baby potatoes (about 700 g) halved if they’re bigger
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 garlic cloves, minced (or 4 if you like it garlicky)
• 3/4 cup heavy cream
• 1/4 cup chicken or vegetable broth
• 1/3 cup grated Parmesan cheese, add more if you want
• 1 tsp kosher or sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley
• 1 tsp lemon juice, optional but brightens it up
• 1 tsp cornstarch mixed with 1 tbsp cold water, optional for thicker sauce

How to Make this

1. Rinse the baby potatoes and halve any that are bigger so most are about the same size, pat dry with a towel.

2. Put potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer 8 to 10 minutes until just fork tender, then drain and let them dry a minute.

3. Heat a large skillet over medium high, add 1 tbsp olive oil and 2 tbsp butter until foamy, then add the potatoes cut side down and sprinkle with 1 tsp salt and 1/2 tsp pepper; brown them without moving too much for 4 to 6 minutes so you get nice color.

4. Turn potatoes so they brown on the other sides, lower heat to medium, push them to the side and add the minced garlic (3 cloves, or 4 if you like it garlicky); cook 20 to 30 seconds until fragrant but don’t burn it.

5. Pour in 3/4 cup heavy cream and 1/4 cup chicken or vegetable broth, scrape the browned bits from the bottom with a spoon and bring to a gentle simmer.

6. Stir in 1/3 cup grated Parmesan until melted, taste and add more Parmesan or salt if you want it cheesier; simmer a couple minutes so the sauce coats the potatoes.

7. If you want a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water, stir that slurry into the simmering sauce and cook 1 minute until it thickens; then stir in 1 tsp lemon juice if using and 1 tbsp chopped fresh parsley.

8. Turn off the heat, let it sit 1 minute for the sauce to cling, then serve hot with extra parsley and Parmesan sprinkled on top.

Equipment Needed

1. Large pot for boiling the potatoes
2. Colander to drain them
3. Large skillet (cast iron or nonstick) for browning and simmering the sauce
4. Spatula to scrape and stir
5. Tongs for turning the potatoes
6. Knife and cutting board to halve potatoes and mince garlic
7. Measuring cups and spoons for cream, broth and seasonings
8. Grater or microplane for the Parmesan
9. Small bowl and fork or whisk for the cornstarch slurry

FAQ

Creamy Garlic Sauce Baby Potatoes Recipe Substitutions and Variations

• Heavy cream: use half-and-half 1:1 for a lighter but still creamy sauce, or full-fat canned coconut milk 1:1 for dairy-free (it’ll have a slight coconut note).
• Parmesan cheese: swap with Pecorino Romano or Asiago 1:1 for a similar salty, nutty bite, or use nutritional yeast for a vegan option, start with equal volume and adjust to taste.
• Chicken/vegetable broth: replace with dry white wine 1:1 (add with the garlic and let it reduce for more depth) or with water plus a pinch of bouillon or a little miso for extra umami.
• Unsalted butter: use ghee 1:1 for nutty richness and higher smoke point, or a good olive oil 1:1 if you need dairy-free, and if you use salted butter just cut the added salt in half.

Pro Tips

– Give the potatoes a good dry off and rough up their skins after boiling. Pat them or shake them in a colander so the surface is a little rough. That helps them get much better color and crunch when they hit the hot pan, and dont crowd the skillet or they will steam instead of brown.

– Watch the butter. Olive oil raises the smoke point so use it first for searing, then add butter later for flavor, or use clarified butter if you want the butter taste without burning. If you want a nuttier note, brown the butter separately and fold it in at the end, but keep an eye on heat.

– Save a little potato cooking water and use it to adjust the sauce instead of reaching for more cream. Cornstarch slurry will thicken fast so add it slowly. Also taste before salting since Parmesan brings a lot of salt already.

– For make ahead or leftovers reheat gently. Warm the sauce over low heat and loosen with a splash of cream or reserved cooking water, then re-crisp the potatoes in a hot pan or under the broiler for a minute so they feel fresh again.