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Creamy Garlic Sauce Baby Potatoes Recipe

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★★★★★

4.7 from 61 reviews

Creamy Garlic Sauce Baby Potatoes is a comforting and flavorful vegetarian side dish featuring tender baby potatoes coated in a rich and velvety garlic-infused cream sauce. This dish combines buttery sautéed garlic with heavy cream and broth, enlivened by Dijon mustard and black pepper, and is garnished with fresh parsley and optional Parmesan cheese for an indulgent finish. Perfect as a cozy accompaniment to grilled meats, roasted vegetables, or fresh salads.

Ingredients

Scale

For the Potatoes

  • 1 lb Baby Potatoes – Tender and buttery base; substitute with baby red or Yukon Gold for best results.

For the Sauce

  • 3 tablespoons Unsalted Butter – Adds richness; using unsalted helps control the seasoning.
  • 4 cloves Garlic, minced – Essential for that garlic kick; fresh is best.
  • 1 cup Heavy Cream – Creates the velvety texture.
  • ½ cup Vegetable or Chicken Broth – Enhances depth of flavor; low-sodium recommended.
  • ½ teaspoon Salt – Essential for flavor enhancement; adjust according to broth saltiness.
  • ¼ teaspoon Freshly Cracked Black Pepper – Adds a subtle spice.
  • 1 teaspoon Dijon Mustard (optional) – Introduces a layer of complexity.

For the Garnish

  • 1 tablespoon Chopped Fresh Parsley – Brightens the dish visually and adds freshness.
  • ¼ cup Grated Parmesan (optional) – For an extra cheesy finish if desired.

Instructions

  1. Boil Potatoes: Halve the baby potatoes and place them into a pot covered with salted water. Boil for 10-12 minutes until they are fork-tender, then drain thoroughly.
  2. Sauté Garlic: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden, releasing a wonderful aroma.
  3. Make Sauce: Stir in the heavy cream, vegetable or chicken broth, salt, black pepper, and Dijon mustard if using. Bring the mixture to a gentle simmer and cook for about 5 minutes, allowing it to thicken slightly while maintaining a creamy consistency.
  4. Combine: Gently add the cooked baby potatoes to the skillet, folding them carefully into the creamy garlic sauce until evenly coated. Let simmer for an additional 2-3 minutes to meld the flavors effectively.
  5. Finish & Serve: Remove from heat, garnish with chopped fresh parsley and, if desired, sprinkle grated Parmesan on top. Adjust seasoning as needed and serve warm for best enjoyment.

Notes

  • Choose fresh garlic and unsalted butter for optimal flavor.
  • Ensure potatoes are fork-tender but not mushy by testing at 10 minutes.
  • Simmer sauce gently to prevent curdling and maintain creaminess.
  • Season gradually by tasting and adjusting salt and pepper to preference.
  • If sauce thickens too much when reheating, add a splash of cream or broth to restore texture.
  • To make dairy-free, replace heavy cream with coconut or plant-based cream and use vegetable broth.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze sauce and potatoes separately for up to 2 months.
  • Reheat gently on stovetop over low heat to preserve flavor and texture.

Keywords: Creamy garlic sauce, baby potatoes, vegetarian side dish, comfort food, creamy potatoes, garlic butter sauce

Find it online: https://cheframi.com/creamy-garlic-sauce-baby-potatoes-recipe/