Creamy Garlic Sauce Baby Potatoes
**Creamy Garlic Sauce Baby Potatoes**
**Introduction**
Tender, buttery baby potatoes enveloped in a luxuriously smooth and aromatic garlic sauce—this is a side dish that effortlessly steals the spotlight. These Creamy Garlic Sauce Baby Potatoes are the epitome of decadent comfort food, with a rich, velvety sauce that clings to each petite potato. The key flavors are mellow, sweet roasted garlic balanced with savory Parmesan and fresh herbs, creating a deeply satisfying taste that is both elegant and homey. What makes it special is its stunning simplicity; with just one pan and a handful of ingredients, you create a side that looks and tastes like it came from a fine dining establishment. It’s perfect for elevating a weeknight dinner into something special or for impressing guests at a holiday gathering without any culinary stress.
**Perfect for:**
* Holiday Dinners (Thanksgiving, Easter, Christmas)
* Sunday Family Roast
* Weeknight Dinner Upgrade
* Dinner Party Side Dish
* Potluck or Picnic (served warm)
**Why You’ll Love This Creamy Garlic Sauce Baby Potatoes Recipe**
**Restaurant-Quality at Home:** This dish delivers a luxurious, creamy garlic sauce that feels indulgent and sophisticated, rivaling any steakhouse side.
**One-Pan Wonder:** The entire recipe, from cooking the potatoes to simmering the sauce, happens in a single skillet. This means incredible flavor development and minimal cleanup.
**Crowd-Pleasing Versatility:** These potatoes pair flawlessly with virtually any main course, from roasted chicken and seared steak to baked salmon and vegetarian mains.
**Surprisingly Simple:** The process is straightforward and forgiving. The sauce comes together with basic techniques, making it accessible for cooks of any skill level.
**Preparation and Cooking Time**
* Total Time: 40 minutes
* Preparation Time: 10 minutes
* Cooking Time: 30 minutes
* Servings: 4-6 servings
* Calories per serving: Approximately 220-260 calories
**Nutritional Information (Per Serving – Estimate):**
* **Calories:** 220-260 kcal
* **Protein:** 6g
* **Carbohydrates:** 22g
* **Fat:** 13g
* **Fiber:** 2g
* **Sugar:** 2g
**Nutritional Disclaimer**
aileenrecipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
**Ingredients**
* 2 pounds baby potatoes (Yukon Gold or red-skinned), halved
* 2 tablespoons olive oil
* 1 teaspoon salt, divided
* ½ teaspoon black pepper
* 4 tablespoons unsalted butter
* 8 large cloves garlic, minced
* 1 ½ cups chicken or vegetable broth
* ½ cup heavy cream
* ½ cup freshly grated Parmesan cheese
* 2 tablespoons fresh parsley, chopped
* 1 tablespoon fresh chives, chopped (optional)
**Step-by-Step Instructions**
1. Prepare the Potatoes: Wash and halve the baby potatoes. Pat them very dry with a clean kitchen towel.
2. Pan-Sear: In a large skillet or braiser over medium-high heat, warm the olive oil. Add the potatoes, cut-side down, in a single layer. Season with ½ teaspoon salt and pepper. Cook undisturbed for 5-7 minutes, until a golden-brown crust forms on the cut sides.
3. Steam and Soften: Carefully add the broth to the hot skillet—it will sizzle. Immediately cover the skillet with a lid, reduce heat to medium-low, and let the potatoes steam for 12-15 minutes, or until they are just tender when pierced with a fork.
4. Create the Sauce: Uncover the skillet. Push the potatoes to the sides, creating a well in the center. Add the butter to the center. Once melted, add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
5. Creamy Reduction: Pour in the heavy cream and add the remaining ½ teaspoon of salt. Stir gently to combine everything, bringing the sauce to a gentle simmer. Let it cook, uncovered, for 3-4 minutes to allow the sauce to thicken slightly.
6. Finish with Cheese and Herbs: Remove the skillet from the heat. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Taste and adjust seasoning if needed.
7. Garnish and Serve: Garnish generously with chopped fresh parsley and chives. Toss gently to coat the potatoes evenly in the sauce before serving.
**How to Serve Creamy Garlic Sauce Baby Potatoes**
* As an elegant side to a reverse-seared steak or herb-crusted rack of lamb.
* Alongside a simple roasted chicken or turkey breast for a comforting meal.
* Paired with pan-seared salmon or lemon butter scallops for a luxurious surf-and-turf vibe.
* Served in the skillet at the table for a rustic, family-style presentation.
**Additional Tips for Creamy Garlic Sauce Baby Potatoes**
* Dry potatoes are crucial for a good sear. Moisture will steam them instead of browning them.
* Use freshly grated Parmesan from a block. Pre-grated cheese contains anti-caking agents that can make the sauce grainy.
* For the best garlic flavor, mince the garlic finely yourself. A garlic press can make it too paste-like.
* If your sauce seems too thin after adding the cheese, return it to very low heat for another minute or two, stirring constantly.
**Recipe Variations of Creamy Garlic Sauce Baby Potatoes**
* **Herb-Forward Version:** Add 1 teaspoon of fresh thyme or rosemary sprigs to the butter when sautéing the garlic. Remove before serving.
* **Crispy Prosciutto Version:** Before cooking the potatoes, crisp 4 slices of chopped prosciutto in the skillet. Remove and use as a garnish on top.
* **Lighter Version:** Substitute half-and-half for the heavy cream and use a low-sodium broth. The sauce will be slightly less rich but still delicious.
**Freezing and Storage for Creamy Garlic Sauce Baby Potatoes**
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a small splash of broth or cream to loosen the sauce.
**Freezing:** Freezing is not recommended. The dairy-based sauce is likely to separate and become grainy upon thawing and reheating. This dish is best enjoyed fresh.
**FAQ Section about Creamy Garlic Sauce Baby Potatoes**
* **Can I use full-sized potatoes?** Yes. Cut them into 1-inch cubes and follow the same steps. The cooking time for steaming may need to be extended by 5-10 minutes.
* **My sauce broke or looks separated. Can I fix it?** Yes. Remove the potatoes. Add a tablespoon of cold broth or cream to the sauce and whisk vigorously over very low heat. It should re-emulsify. Alternatively, a small squeeze of lemon juice can help.
* **Can I make this sauce dairy-free?** For a dairy-free version, use vegan butter, full-fat coconut milk instead of cream, and a nutritional yeast or vegan Parmesan alternative.
* **Is the garlic flavor overpowering?** The cooking process mellows the garlic significantly, creating a sweet, nutty background flavor. If you are sensitive, reduce the garlic to 5 cloves.
**Conclusion of Creamy Garlic Sauce Baby Potatoes Recipe**
Creamy Garlic Sauce Baby Potatoes are a masterclass in turning humble ingredients into a side dish of extraordinary appeal. They offer the perfect balance of textural contrast—with crisp-edged potatoes against a silky sauce—and deep, comforting flavor. This recipe proves that elegance doesn’t require complexity. Whether you’re dressing up a Tuesday night dinner or completing a festive feast, this reliable, one-pan dish is guaranteed to garner rave reviews and become a treasured part of your culinary collection.