Garlic Cream Baby Potatoes Recipe

Introduction

Garlic Cream Baby Potatoes are a deliciously rich and comforting side dish that’s perfect for any meal. Tender baby potatoes are coated in a creamy garlic-Parmesan sauce, making them irresistible and easy to prepare.

Ingredients

• 2 tablespoons unsalted butter
• ½ cup shredded Parmesan cheese
• 1 tablespoon extra virgin olive oil
• 1 ½ pounds baby potatoes (red or golden), sliced in halves
• ½ teaspoon dried Italian seasoning (or a mix of oregano and thyme)
• 5 garlic cloves, finely chopped
• ½ cup low-sodium chicken or vegetable broth
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon fine sea salt (or to taste)
• 1 cup full-fat heavy cream
• 2 tablespoons chopped fresh parsley for garnish

Instructions

1. Step 1: Place the halved baby potatoes into a saucepan filled with salted water. Set over high heat and bring to a boil. Cook until the potatoes are tender when pierced with a fork, approximately 10 to 12 minutes. Drain thoroughly and set aside.
2. Step 2: In a large skillet, warm the butter together with the olive oil over medium heat. Once melted, add the finely minced garlic. Sauté for about 1 to 2 minutes, taking care not to let the garlic brown.
3. Step 3: Pour in the broth and cream, stirring to combine. Let the mixture gently simmer for 3 to 4 minutes, allowing it to slightly reduce and thicken.
4. Step 4: Incorporate the grated Parmesan, Italian herbs, salt, and pepper into the sauce. Stir until the cheese is fully melted and the sauce turns smooth and rich.
5. Step 5: Transfer the cooked potatoes into the skillet with the sauce. Carefully stir to coat each piece evenly with the creamy garlic mixture.
6. Step 6: Remove from the heat. Finish by sprinkling with freshly chopped parsley. Serve warm as an accompaniment to your favorite main course.

Tips & Variations

• Use red or golden baby potatoes for a slightly different texture and flavor profile.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• Add a pinch of chili flakes for a subtle spicy kick.
• Try substituting Parmesan with Pecorino Romano for a sharper taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave, adding a splash of cream or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, regular potatoes can be used but cut them into smaller pieces to ensure they cook evenly and become tender within a reasonable time.

Is it possible to make this dish dairy-free?

You can substitute butter with olive oil and use dairy-free cream and Parmesan alternatives to make this dish dairy-free, though the flavor and texture will vary slightly.

Garlic Cream Baby Potatoes Recipe

Print Recipe

★★★★★

4.6 from 145 reviews

Creamy, garlicky baby potatoes cooked to perfection with a rich Parmesan cream sauce and a hint of Italian herbs, making a deliciously comforting side dish perfect for any meal.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Potatoes

• 1 ½ pounds baby potatoes (red or golden), sliced in halves

Garlic Cream Sauce

• 2 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 5 garlic cloves, finely chopped
• ½ cup low-sodium chicken or vegetable broth
• 1 cup full-fat heavy cream
• ½ cup shredded Parmesan cheese
• ½ teaspoon dried Italian seasoning (or a mix of oregano and thyme)
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon fine sea salt, or to taste

Garnish

• 2 tablespoons chopped fresh parsley

Instructions

1. Boil the Potatoes: Place the halved baby potatoes into a saucepan filled with salted water. Set over high heat and bring to a boil. Cook until the potatoes are tender when pierced with a fork, approximately 10 to 12 minutes. Drain thoroughly and set aside.
2. Sauté the Garlic: In a large skillet, warm the butter together with the olive oil over medium heat. Once melted, add the finely minced garlic. Sauté for about 1 to 2 minutes, taking care not to let the garlic brown.
3. Simmer the Cream Sauce: Pour in the broth and cream, stirring to combine. Let the mixture gently simmer for 3 to 4 minutes, allowing it to slightly reduce and thicken.
4. Add Cheese and Seasonings: Incorporate the grated Parmesan, Italian herbs, salt, and pepper into the sauce. Stir until the cheese is fully melted and the sauce turns smooth and rich.
5. Combine Potatoes with Sauce: Transfer the cooked potatoes into the skillet with the sauce. Carefully stir to coat each piece evenly with the creamy garlic mixture.
6. Garnish and Serve: Remove from heat. Finish by sprinkling with freshly chopped parsley. Serve warm as an accompaniment to your favorite main course.

Notes

• Use either red or golden baby potatoes according to your preference.
• Do not brown the garlic to avoid bitterness; sauté just until fragrant.
• Low-sodium broth helps control the saltiness of the dish.
• Press lightly on the potatoes with the fork to check tenderness before draining.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• Parmesan cheese adds a rich, nutty flavor—use freshly shredded for best results.
• This dish pairs well with grilled chicken, fish, or roasted vegetables.

Keywords: Garlic cream baby potatoes, creamy potatoes, Parmesan potatoes, Italian side dish, garlic potatoes recipe