Irresistibly Creamy Garlic Sauce Baby Potatoes You’ll Crave Recipe

Introduction

This irresistibly creamy garlic sauce with baby potatoes is a comforting side dish that’s both simple and full of flavor. Tender baby potatoes are smothered in a velvety, garlicky cream sauce that will have you coming back for seconds.

Ingredients

• 1.5 lbs baby potatoes (tender and buttery)
• 2 tbsp unsalted butter (for richness)
• 4 cloves garlic, minced (fresh is best)
• 1 cup heavy cream (for a velvety texture)
• 1/2 cup vegetable or chicken broth (low-sodium recommended)
• 1/2 tsp salt (adjust based on taste)
• 1/4 tsp freshly cracked black pepper (to taste)
• 1 tsp Dijon mustard (optional for extra flavor)
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. Step 1: In a large pot, cover halved baby potatoes with salted water. Bring to a boil and cook for 10-12 minutes until fork-tender. Drain and set aside.
2. Step 2: In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 1-2 minutes until fragrant and golden.
3. Step 3: Stir in the heavy cream, broth, salt, pepper, and Dijon mustard if using. Bring to a gentle simmer for about 5 minutes, allowing the sauce to thicken slightly.
4. Step 4: Gently fold the boiled potatoes into the sauce, ensuring they are evenly coated. Let them simmer together for an additional 2-3 minutes.
5. Step 5: Sprinkle with freshly chopped parsley, adjust seasoning to taste, and serve warm.

Tips & Variations

• For extra depth, try adding a splash of white wine to the sauce before simmering.
• You can substitute baby potatoes with fingerling potatoes or small red potatoes if preferred.
• If you like a bit of heat, add a pinch of red pepper flakes when sautéing the garlic.
• Use fresh herbs like thyme or rosemary alongside parsley for an herbal twist.

Storage

Store leftover creamy garlic potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through. Add a splash of broth or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen baby potatoes for this recipe?

Yes, you can use frozen baby potatoes. Thaw them first and reduce the boiling time since they will cook faster than fresh ones.

Is there a dairy-free alternative for the heavy cream?

You can substitute heavy cream with coconut cream or a plant-based cream alternative for a dairy-free version. The texture will be slightly different but still delicious.

Irresistibly Creamy Garlic Sauce Baby Potatoes You’ll Crave Recipe

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★★★★★

4.8 from 58 reviews

• Author: Olivia
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Delight in these irresistibly creamy garlic sauce baby potatoes, a comforting side dish featuring tender baby potatoes bathed in a rich, velvety garlic cream sauce. Perfectly seasoned and garnished with fresh parsley, this recipe combines simple ingredients for a flavorful treat that pairs well with any meal.

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Ingredients

Scale 1x2x3x

Potatoes

• 1.5 lbs Baby Potatoes (Tender and buttery)

Sauce

• 2 tbsp Unsalted Butter (For richness)
• 4 cloves Garlic (Minced, fresh is best)
• 1 cup Heavy Cream (For a velvety texture)
• 1/2 cup Vegetable or Chicken Broth (Low-sodium recommended)
• 1/2 tsp Salt (Adjust based on taste)
• 1/4 tsp Freshly Cracked Black Pepper (To taste)
• 1 tsp Dijon Mustard (Optional for extra flavor)

Garnish

• 1 tbsp Chopped Fresh Parsley (For garnish)

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Instructions

1. Boil the Potatoes: In a large pot, cover halved baby potatoes with salted water. Bring to a boil and cook for 10-12 minutes until they are fork-tender. Drain and set aside.
2. Sauté Garlic: In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 1-2 minutes until fragrant and golden, being careful not to burn the garlic.
3. Make the Sauce: Stir in the heavy cream, broth, salt, pepper, and Dijon mustard if using. Bring the mixture to a gentle simmer and cook for about 5 minutes until it thickens slightly, stirring occasionally to prevent sticking.
4. Combine Potatoes and Sauce: Gently fold the boiled potatoes into the sauce, ensuring each potato is well coated. Let the potatoes simmer in the sauce for an additional 2-3 minutes to absorb the flavors.
5. Finish and Serve: Sprinkle the dish with freshly chopped parsley for a burst of color and freshness. Taste and adjust seasoning if necessary, then serve the creamy garlic sauce baby potatoes warm.

Notes

• Halve the baby potatoes for faster cooking and better sauce coverage.
• Use low-sodium broth to control the saltiness of the dish.
• Dijon mustard is optional but adds a nice tangy depth to the sauce.
• This dish pairs wonderfully with roasted meats or grilled vegetables.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Keywords: creamy garlic sauce baby potatoes, garlic potatoes recipe, creamy potato side dish, easy potato recipes, buttery baby potatoes