Creamy Garlic Sauce Baby Potatoes Recipe

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If you love the comforting charm of roasted potatoes but want to take them to a whole new level of deliciousness, this Creamy Garlic Sauce Baby Potatoes Recipe is your next kitchen treasure. Tender baby potatoes roasted to golden perfection are drenched in a rich, velvety garlic-infused sauce that bursts with flavor in every bite. It’s the kind of dish that feels both indulgent and homey, perfect for cozy dinners or impressing your guests without breaking a sweat.

Ingredients You’ll Need

Gathering simple, quality ingredients is the first step toward making this dish shine. Each element plays a vital role, from the earthy baby potatoes to the creamy sauce that brings everything together with luscious flavor and smooth texture.

• 2 pounds baby potatoes, washed and halved: The star of the dish, these petite potatoes roast quickly and evenly, offering the perfect balance of crispy skin and tender inside.
• 2 tablespoons olive oil: Enhances the roasting process by adding subtle fruitiness and helping the potatoes crisp up beautifully.
• Salt, to taste: A simple seasoning booster, essential for highlighting all the other flavors.
• Black pepper, to taste: Introduces just the right amount of warming spice to kick things up a notch.
• 3 tablespoons unsalted butter: Adds rich, creamy depth to the garlic sauce.
• 6 cloves garlic, minced: Fresh garlic brings irresistible aroma and that punch of flavor we all crave in a creamy sauce.
• 1 cup heavy cream: The base for the sauce’s silky texture and indulgent mouthfeel.
• 1/2 cup grated Parmesan cheese: Contributes a nutty, salty tang that perfectly complements the cream and garlic.
• 1 tablespoon chopped fresh parsley, for garnish: Provides a fresh, vibrant finish and a pop of color to brighten the dish.
• Juice of half a lemon: A splash of acidity balances the richness for a harmonious flavor profile.

How to Make Creamy Garlic Sauce Baby Potatoes Recipe

Step 1: Prepare and Roast the Potatoes

Start by preheating your oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, salt, and black pepper to coat them nicely. Spread them evenly on a baking sheet, making sure they have enough space to roast rather than steam. Roast the potatoes for 25-30 minutes, stirring halfway through so each piece gets that beautiful golden-brown exterior and tender center.

Step 2: Create the Garlic Butter Base

While the potatoes roast, melt butter over medium heat in a saucepan. Add the minced garlic and sauté it just long enough for it to become fragrant, about 1-2 minutes—this step unlocks that instantly recognizable, mouthwatering aroma without letting the garlic burn.

Step 3: Make the Creamy Garlic Sauce

Turn the heat down to low and slowly stir in the heavy cream along with fresh lemon juice. Bring the sauce to a gentle simmer and keep stirring occasionally to prevent sticking. Then, add the Parmesan cheese and stir until it dissolves completely, resulting in a smooth, luscious sauce. Taste and adjust with salt and black pepper as needed to balance the richness.

Step 4: Combine Potatoes with Sauce

Once your baby potatoes have reached that perfect roast, transfer them into a serving bowl or dish. Pour the creamy garlic sauce over the warm potatoes and toss gently to coat every piece, ensuring each bite bursts with the buttery, garlicky goodness.

Step 5: Garnish and Serve

Finish your dish with a sprinkle of fresh chopped parsley for a splash of color and a bright herbal note that contrasts beautifully with the creamy sauce.

How to Serve Creamy Garlic Sauce Baby Potatoes Recipe

Garnishes

Fresh parsley adds vibrant color and a subtle herbaceous zing that balances the rich sauce and gives your dish an inviting look that’s as pleasing to the eyes as to the palate.

Side Dishes

This dish is incredibly versatile and pairs wonderfully with grilled chicken, seared steak, or even a simple green salad. The creamy garlic sauce complements both hearty and light mains, making it a reliable favorite for almost any meal.

Creative Ways to Present

For a fun twist, try serving the potatoes in small individual ramekins topped with a bit of extra Parmesan and a sprig of parsley, or scatter toasted pine nuts on top for an extra layer of crunch. You could also layer them in a casserole dish as part of a comforting baked gratin.

Make Ahead and Storage

Storing Leftovers

Place any leftover potatoes and sauce in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making your next meal just as delightful.

Freezing

Though the texture might soften slightly after freezing, you can freeze the potatoes and sauce separately in freezer-safe containers for up to one month. Thaw in the refrigerator overnight before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent the creamy sauce from separating. Alternatively, warm in the microwave in short bursts, stirring between each to keep it smooth and tasty.

FAQs

Can I use regular potatoes instead of baby potatoes?

Absolutely! Just cut larger potatoes into bite-sized pieces to ensure they cook evenly and adjust roasting time accordingly. Baby potatoes are just quicker and create a naturally tender texture.

Is there a substitute for heavy cream in this recipe?

You can use half-and-half or whole milk for a lighter version, but keep in mind the sauce won’t be as thick and rich. Adding a little flour or cornstarch can help thicken the sauce if needed.

Can I make this recipe dairy-free?

For a dairy-free option, swap butter for a plant-based spread and use coconut cream or cashew cream instead of heavy cream. Nutritional yeast can replace Parmesan to add that cheesy flavor.

How can I make this dish spicier?

Try adding a pinch of red chili flakes while cooking the garlic butter base or a dash of cayenne pepper to the sauce. It will add a nice kick without overpowering the creamy garlic goodness.

What’s the best way to ensure the potatoes get crispy?

Make sure not to overcrowd the baking sheet so the potatoes have room to roast evenly. Tossing them halfway through cooking helps develop an even golden crust on all sides.

Final Thoughts

This Creamy Garlic Sauce Baby Potatoes Recipe has quickly become a favorite to turn to when you want something indulgent yet effortlessly satisfying. Its harmonious blend of crispy, tender potatoes enveloped in garlic butter cream is a guaranteed crowd-pleaser and a fantastic way to make simple ingredients shine. I can’t wait for you to try it and experience how a humble side dish can become an unforgettable highlight of your meal.

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Creamy Garlic Sauce Baby Potatoes Recipe

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4.3 from 61 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This creamy garlic sauce baby potatoes recipe features perfectly roasted baby potatoes tossed in a luscious garlic-infused cream sauce with Parmesan cheese and a hint of lemon. It’s an easy, comforting side dish that elevates simple potatoes into a flavorful treat.

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Ingredients

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Potatoes

• 2 pounds baby potatoes, washed and halved
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste

Creamy Garlic Sauce

• 3 tablespoons unsalted butter
• 6 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Juice of half a lemon
• 1 tablespoon chopped fresh parsley, for garnish

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Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
2. Prepare the potatoes: Arrange the halved baby potatoes on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss well to ensure each potato is evenly coated.
3. Roast the potatoes: Place the baking sheet in the oven and roast for 25-30 minutes, stirring halfway through to promote even cooking. Potatoes should be golden brown and tender when done.
4. Sauté the garlic: While the potatoes roast, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, careful not to burn it.
5. Make the cream sauce: Lower the heat to low, then stir in the heavy cream and lemon juice. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.
6. Add Parmesan cheese: Gradually add the grated Parmesan while stirring continuously until the cheese is melted and the sauce is creamy and smooth. Season with additional salt and pepper to taste.
7. Combine potatoes and sauce: Once the potatoes are roasted, transfer them to a serving dish. Pour the creamy garlic sauce over the potatoes and gently toss to coat each piece evenly.
8. Garnish and serve: Sprinkle the dish with freshly chopped parsley and serve immediately for the best flavor and texture.

Notes

• You can use red or yellow baby potatoes depending on your preference.
• For a lighter option, substitute half-and-half for heavy cream.
• Ensure garlic is sautéed just until fragrant to avoid bitterness.
• Adding lemon juice brightens the rich sauce, but adjust amount to taste.
• Leftovers can be refrigerated for up to 3 days; reheat gently on stovetop or microwave.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American