A cozy, creamy, garlicky potato dish that melts in your mouth and works with any meal.
🎉 Introduction
If you’re looking for a rich, comforting, and unbelievably flavorful side dish, these Creamy Garlic Sauce Baby Potatoes are everything you need. Soft, buttery baby potatoes coated in a velvety garlic cream sauce with parmesan and fresh parsley—this recipe transforms simple ingredients into an irresistible, restaurant-quality dish.
The texture is perfect: fork-tender potatoes, silky smooth sauce, and the warm aroma of garlic, butter, and parmesan melting together. Whether you’re serving roasted chicken, grilled beef, seafood, or a holiday feast, this dish fits beautifully on any table.
Get ready for a creamy, hearty, irresistible bite in every spoonful!
🧰 Equipment Needed
- Large pot
- Medium saucepan or deep skillet
- Cutting board
- Sharp knife
- Wooden spoon or silicone spatula
- Strainer
- Measuring cups and spoons
🛒 Ingredients
- 2 lbs baby potatoes
- 6 garlic cloves, minced
- ½ lemon, juiced
- 1 tablespoon fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
👩🍳 Directions
Step 1 — Cook the Baby Potatoes
- Add the baby potatoes to a pot and cover with cold water.
- Add a pinch of salt.
- Bring to a boil and cook until fork-tender, about 12–15 minutes depending on size.
- Drain and set aside.
Step 2 — Make the Creamy Garlic Sauce
- In a skillet over medium heat, add olive oil and butter.
- Once melted, stir in the minced garlic.
- Sauté for 1–2 minutes until fragrant but not browned.
- Pour in the heavy cream and stir.
- Add salt, black pepper, and lemon juice.
- Simmer for 3–4 minutes until the sauce slightly thickens.
- Stir in the grated Parmesan cheese until fully melted and silky.
Step 3 — Combine Potatoes with Cream Sauce
- Add the cooked baby potatoes directly into the skillet.
- Gently stir and coat every potato with the creamy garlic sauce.
- Simmer for 2–3 minutes so the potatoes absorb flavor.
- Garnish with fresh parsley.
🍽️ Servings & Timing
- Servings: 4–6
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
🧊 Storage & Reheating
Refrigerator
- Store in an airtight container for up to 3 days.
Freezer
- Cream-based sauces don’t freeze well—not recommended.
Reheating
- Warm in a skillet with a splash of cream or milk.
- Microwave in 30-second intervals, stirring between.
🥄 Variations
- Extra cheesy: Add shredded mozzarella or more Parmesan.
- Light version: Replace heavy cream with half-and-half.
- Herb twist: Add thyme, chives, or rosemary.
- Spicy kick: Add red pepper flakes or paprika.
- Zesty style: Add more lemon juice or lemon zest.
❓ 10 FAQs
- Can I use regular potatoes?
Yes—cut them into quarters for similar cooking time. - Do I need to peel the potatoes?
No, baby potatoes are perfect with skin on. - Can I use milk instead of cream?
It works, but the sauce will be thinner. - Can I roast the potatoes instead?
Yes! Roast at 425°F (220°C) for extra crispiness. - Can I make this ahead of time?
Yes—sauce may thicken but reheats well. - Is Parmesan required?
It adds richness, but you may skip or replace with another cheese. - How do I keep the sauce from curdling?
Keep heat low and avoid boiling the cream. - Can I add vegetables?
Spinach or peas mix in perfectly. - Does lemon make the sauce sour?
No—it balances the richness beautifully. - How thick should the sauce be?
Slightly thick and creamy, enough to cling to the potatoes.
🏁 Conclusion
These Creamy Garlic Sauce Baby Potatoes are a true comfort side dish—rich, buttery, garlicky, and incredibly satisfying. The sauce clings beautifully to every potato, the parmesan deepens the flavor, and the touch of lemon keeps everything bright and balanced. Whether for weeknight dinners or holiday tables, this recipe is a guaranteed hit and pairs with almost any main dish.
This is the kind of side that steals the show. One bite, and it’s impossible not to grab another!
Creamy Garlic Sauce Baby Potatoes – Soft, Buttery & Ultra Comforting!
If you’re looking for a rich, comforting, and unbelievably flavorful side dish, these Creamy Garlic Sauce Baby Potatoes are everything you need. Soft, buttery baby potatoes coated in a velvety garlic cream sauce with parmesan and fresh parsley—this recipe transforms simple ingredients into an irresistible, restaurant-quality dish.
The texture is perfect: fork-tender potatoes, silky smooth sauce, and the warm aroma of garlic, butter, and parmesan melting together. Whether you’re serving roasted chicken, grilled beef, seafood, or a holiday feast, this dish fits beautifully on any table.
Get ready for a creamy, hearty, irresistible bite in every spoonful!
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Ingredients
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Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.
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Equipment
Method
Step 1 — Cook the Baby Potatoes
- Add the baby potatoes to a pot and cover with cold water.
- Add a pinch of salt.
- Bring to a boil and cook until fork-tender, about 12–15 minutes depending on size.
- Drain and set aside.
Step 2 — Make the Creamy Garlic Sauce
- In a skillet over medium heat, add olive oil and butter.
- Once melted, stir in the minced garlic.
- Sauté for 1–2 minutes until fragrant but not browned.
- Pour in the heavy cream and stir.
- Add salt, black pepper, and lemon juice.
- Simmer for 3–4 minutes until the sauce slightly thickens.
- Stir in the grated Parmesan cheese until fully melted and silky.
Step 3 — Combine Potatoes with Cream Sauce
- Add the cooked baby potatoes directly into the skillet.
- Gently stir and coat every potato with the creamy garlic sauce.
- Simmer for 2–3 minutes so the potatoes absorb flavor.
- Garnish with fresh parsley.
Notes
🧊 Storage & Reheating
Refrigerator Store in an airtight container for up to 3 days. Freezer Cream-based sauces don’t freeze well—not recommended. Reheating Warm in a skillet with a splash of cream or milk. Microwave in 30-second intervals, stirring between. 🥄 Variations Extra cheesy: Add shredded mozzarella or more Parmesan. Light version: Replace heavy cream with half-and-half. Herb twist: Add thyme, chives, or rosemary. Spicy kick: Add red pepper flakes or paprika. Zesty style: Add more lemon juice or lemon zest. ❓ 10 FAQs Can I use regular potatoes?
Yes—cut them into quarters for similar cooking time. Do I need to peel the potatoes?
No, baby potatoes are perfect with skin on. Can I use milk instead of cream?
It works, but the sauce will be thinner. Can I roast the potatoes instead?
Yes! Roast at 425°F (220°C) for extra crispiness. Can I make this ahead of time?
Yes—sauce may thicken but reheats well. Is Parmesan required?
It adds richness, but you may skip or replace with another cheese. How do I keep the sauce from curdling?
Keep heat low and avoid boiling the cream. Can I add vegetables?
Spinach or peas mix in perfectly. Does lemon make the sauce sour?
No—it balances the richness beautifully. How thick should the sauce be?
Slightly thick and creamy, enough to cling to the potatoes. 🏁 Conclusion These Creamy Garlic Sauce Baby Potatoes are a true comfort side dish—rich, buttery, garlicky, and incredibly satisfying. The sauce clings beautifully to every potato, the parmesan deepens the flavor, and the touch of lemon keeps everything bright and balanced. Whether for weeknight dinners or holiday tables, this recipe is a guaranteed hit and pairs with almost any main dish. This is the kind of side that steals the show. One bite, and it’s impossible not to grab another!
Refrigerator Store in an airtight container for up to 3 days. Freezer Cream-based sauces don’t freeze well—not recommended. Reheating Warm in a skillet with a splash of cream or milk. Microwave in 30-second intervals, stirring between. 🥄 Variations Extra cheesy: Add shredded mozzarella or more Parmesan. Light version: Replace heavy cream with half-and-half. Herb twist: Add thyme, chives, or rosemary. Spicy kick: Add red pepper flakes or paprika. Zesty style: Add more lemon juice or lemon zest. ❓ 10 FAQs Can I use regular potatoes?
Yes—cut them into quarters for similar cooking time. Do I need to peel the potatoes?
No, baby potatoes are perfect with skin on. Can I use milk instead of cream?
It works, but the sauce will be thinner. Can I roast the potatoes instead?
Yes! Roast at 425°F (220°C) for extra crispiness. Can I make this ahead of time?
Yes—sauce may thicken but reheats well. Is Parmesan required?
It adds richness, but you may skip or replace with another cheese. How do I keep the sauce from curdling?
Keep heat low and avoid boiling the cream. Can I add vegetables?
Spinach or peas mix in perfectly. Does lemon make the sauce sour?
No—it balances the richness beautifully. How thick should the sauce be?
Slightly thick and creamy, enough to cling to the potatoes. 🏁 Conclusion These Creamy Garlic Sauce Baby Potatoes are a true comfort side dish—rich, buttery, garlicky, and incredibly satisfying. The sauce clings beautifully to every potato, the parmesan deepens the flavor, and the touch of lemon keeps everything bright and balanced. Whether for weeknight dinners or holiday tables, this recipe is a guaranteed hit and pairs with almost any main dish. This is the kind of side that steals the show. One bite, and it’s impossible not to grab another!
