Can I Use Other Types of Potatoes?

Yes, you can use Yukon Gold or fingerling potatoes if baby potatoes aren't available. Just make sure to adjust the roasting time accordingly since larger potatoes may take longer to cook.

How Can I Make This Dish Dairy-Free?

For a dairy-free version, substitute the butter with olive oil and the heavy cream with coconut milk or a plant-based alternative. You can use nutritional yeast instead of Parmesan cheese for that umami flavor.

Can I Prepare This Dish Ahead of Time?

Definitely! You can roast the potatoes in advance and store them in an airtight container in the fridge for up to two days. Reheat them in the oven, and prepare the garlic sauce just before serving for the freshest taste.

What Can I Serve with Creamy Garlic Sauce Baby Potatoes?

These Creamy Garlic Sauce Baby Potatoes are incredibly versatile and pair well with grilled meats, roasted chicken, or even a simple salad. They also make a great side dish for barbecues or holiday feasts.

How Do I Store Leftovers?

If you have leftovers (which is rare!), store them in an airtight container in the fridge for up to two days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes to crisp them up.

Creamy Garlic Sauce Baby Potatoes

Name: Creamy Garlic Sauce Baby Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb (450 g) baby potatoes, washed and halved; 2 tablespoons olive oil; 1 tablespoon butter; 4 cloves garlic, minced; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese; 1 tablespoon chopped fresh parsley; Salt and pepper to taste

Ingredients

Scale

1 lb (450 g) baby potatoes, washed and halved
2 tablespoons olive oil
1 tablespoon butter
4 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Salt and pepper to taste

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Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Potatoes: Toss halved baby potatoes with olive oil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
Roast the Potatoes: Roast for 25-30 minutes, turning halfway through, until golden brown and tender.
Make the Garlic Sauce: While the potatoes are roasting, melt the butter in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Prepare the Creamy Sauce: Stir in the heavy cream and bring to a simmer. Cook for 3-4 minutes until the sauce thickens slightly.
Add Parmesan: Remove the skillet from heat, then stir in the Parmesan cheese until melted and smooth.
Serve: Pour the creamy garlic sauce over the roasted potatoes and garnish with chopped fresh parsley. Serve immediately.

Notes

Roasting tip: For extra crispy potatoes, use baby potatoes that are similar in size. This ensures even cooking.
Garlic level: If you’re a garlic lover, feel free to add more than four cloves. You can also roast the garlic alongside the potatoes for an even deeper flavor.
Thicker sauce: If you prefer a thicker sauce, let it simmer for a few extra minutes until it reaches the desired consistency.
Make it spicy: For a little kick, add a pinch of red pepper flakes to the garlic as it sautés. It’ll give the sauce a subtle heat that pairs well with the creaminess.
Storing leftovers: These potatoes are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat them in the oven to maintain their crispiness.

Author: Elina
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting, sautéing
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1/4 of the recipe
Calories: 320 kcal
Sugar: 2g
Sodium: 250mg
Fat: 23g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 5g
Cholesterol: 55mg