Name: Creamy Garlic Baby Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ lbs baby potatoes (red, yellow, or mixed), halved if large; ¾ cup heavy cream; 3 cloves garlic, minced or grated; 2 tbsp butter; 1 tbsp olive oil; ¼ cup grated Parmesan cheese (optional); 2 tbsp chopped fresh parsley or chives; Salt and black pepper, to taste

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Creamy Garlic Baby Potatoes are rich, buttery, and coated in a silky garlic cream sauce that clings to every bite. I simmer tender baby potatoes until perfectly soft, then toss them in a garlicky, herbed cream sauce that makes them impossible to resist. Whether I’m serving them as a side for roasted meat, grilled fish, or a cozy vegetarian dinner, they always steal the show.

Why You’ll Love This Recipe

I love this recipe because it takes simple ingredients and turns them into something indulgent and flavorful. The baby potatoes soak up the creamy garlic sauce beautifully, and the texture stays smooth and velvety. It’s an easy side dish that feels restaurant-worthy but comes together with just one pan and a handful of pantry staples. Creamy Garlic Baby Potatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Baby potatoes (red, yellow, or mixed variety)
Heavy cream
Fresh garlic, minced or grated
Butter
Olive oil
Parmesan cheese (optional, for richness)
Fresh herbs like parsley or chives
Salt and black pepper

Directions

I wash the baby potatoes and cut any larger ones in half so they cook evenly.
In a large pot, I cover the potatoes with water, season with salt, and boil until fork-tender—about 15–20 minutes.
While the potatoes cook, I melt butter with a splash of olive oil in a skillet over medium heat.
I sauté the garlic until fragrant—about 1 minute—then pour in the cream and let it simmer gently for a few minutes to thicken.
I stir in Parmesan cheese, if using, and season with salt and pepper to taste.
I drain the potatoes and add them directly into the garlic cream sauce, tossing gently to coat.
I cook everything together for 2–3 minutes, then finish with fresh herbs and a little extra cheese on top if I feel like it.

Servings and timing

This recipe serves 4–6 and takes about 30 minutes total—10 minutes prep and 20 minutes to cook.

Variations

Sometimes I roast the potatoes first instead of boiling them for a crispier skin and then toss them in the sauce at the end. I’ve also added a bit of Dijon mustard or lemon zest to the cream for a tangy twist. For a lighter version, I’ve used half-and-half or even unsweetened coconut cream with good results.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of cream or milk and warm them gently on the stove or in the microwave until heated through. The sauce thickens as it cools, so loosening it up makes all the difference. Creamy Garlic Baby Potatoes

FAQs

Can I use other types of potatoes?

Yes. I’ve used fingerling, Yukon gold, or even chopped russets—just cut them into similar-sized chunks so they cook evenly.

Is the Parmesan cheese necessary?

Not at all. I skip it when I want the garlic and cream to shine more purely, but it does add a savory depth if I include it.

Can I make this dish ahead of time?

Yes. I make it a few hours in advance and reheat gently with a little cream or milk to bring the sauce back to life.

How do I make this dairy-free?

I’ve used full-fat coconut milk instead of cream and olive oil instead of butter. The result is still creamy with a subtle coconut note.

What main dishes go well with this?

I love serving these with roasted chicken, grilled steak, baked salmon, or even as a rich side for vegetarian mains like lentil loaf or mushroom stroganoff.

Conclusion

Creamy Garlic Baby Potatoes are the kind of side dish that takes comfort food to the next level. I love the soft, buttery texture of the potatoes paired with that garlicky, herby sauce—it’s a simple recipe with major flavor payoff. Whether I’m serving it for guests or just spoiling myself a little, these potatoes always hit the spot.