I’m so excited to share this creamy garlic sauce baby potatoes recipe with you today. It’s one of those dishes that always brings back memories of family gatherings around the dinner table. I remember my mom making these when we had company over. The aroma of garlic wafting through the kitchen was enough to make anyone’s mouth water. And I have to say, there’s nothing quite like a creamy, flavorful dish that’s also super easy to whip up.
These baby potatoes are incredibly simple to make and packed with comfort. You know those days when you want something indulgent but don’t want to spend hours in the kitchen? This recipe hits the spot! The buttery, garlic-infused sauce coats the tender potatoes perfectly, making each bite so creamy and delicious. I love serving this dish alongside grilled chicken or just a simple green salad for a complete meal. The kids, especially, can’t get enough of them!
What I really adore about this recipe is how versatile it is. You can tweak it based on what you have on hand. So if you have some fresh herbs or different types of cheese, feel free to get creative! This is one of those no-fail recipes that always impress, and I can’t wait for you to try it out. Let’s get cooking!
How to Make Creamy Garlic Sauce Baby Potatoes
Ingredients
- 1/4 cup butter
- 1 cup chicken broth
- 1/2 cup half-and-half
- 1 1/2 lbs. yellow baby potatoes, scrubbed
- 4 minced garlic cloves
- 2 1/2 tsp. kosher salt
- 1/8 tsp. cayenne pepper
- 2 Tbsp. all-purpose flour
- 1/4 cup Parmesan cheese, shredded
- Fresh chopped parsley
- Kosher salt and black pepper, to taste
Directions
To start, place your baby potatoes in a large pot and cover them with cold water—about 2 quarts should do the trick. Sprinkle in the kosher salt and bring the water to a rolling boil over high heat. Once it’s bubbling away, reduce the heat to a simmer. Let the potatoes cook uncovered for 12 to 15 minutes, so they’re nice and tender but not mushy. You can test them with a fork after around 12 minutes to ensure they’re perfectly cooked. Once tender, drain the water and set the potatoes aside.
While the potatoes are cooking, let’s get that delicious creamy garlic sauce going! In a large sauté pan over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds, just until it starts to smell heavenly. Then, incorporate the flour, stirring constantly for about another minute until it’s slightly golden.
Gradually whisk in the chicken broth, continuing to stir until the sauce starts to thicken up a bit. Now, slowly pour in the half-and-half, along with the Parmesan cheese and cayenne pepper. Keep stirring, adding salt and pepper to your liking. If the sauce is too thick for your preference, feel free to add a splash more half-and-half.
Once your sauce is ready, toss in the cooked potatoes and stir gently until they’re well coated in that rich, creamy goodness. Finish off with a sprinkle of fresh parsley before serving. Enjoy!
Storing Suggestion
If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stovetop, adding a splash of broth or milk to loosen the sauce.
Cooking Tips
For an extra layer of flavor, try sautéing some onions with the garlic before adding the flour. Also, you can add spinach or kale to the sauce for some greens. Substituting with vegetable broth is a great option for a vegetarian twist.
Serving Suggestions
These creamy garlic sauce baby potatoes pair wonderfully with grilled meats, roasted veggies, or even a fresh garden salad. For a complete meal, serve with a chilled white wine or sparkling water with lemon.
Ingredient Substitutions
If you don’t have half-and-half, you can use whole milk or a mixture of cream and milk. You can also replace the Parmesan with any hard cheese you have, like Pecorino Romano or nutritional yeast for a dairy-free option.
Seasonal Variations
In the spring, toss in some fresh asparagus or peas for a wonderful seasonal twist. In the fall, you could incorporate roasted butternut squash for added sweetness and color!
Allergen Information
This recipe contains dairy and gluten due to the butter, half-and-half, and flour. For gluten-free options, use a gluten-free flour blend. You can substitute butter with olive oil or a dairy-free spread to make it dairy-free.
FAQ
Can I use regular potatoes instead of baby potatoes?
Yes, you absolutely can! Just make sure to cut larger potatoes into smaller, bite-sized pieces so they will cook through at the same time as the boiling process. Adjust the cooking time as needed to ensure they become tender.
Is there a way to make this dish vegan?
To make this creamy garlic sauce baby potatoes vegan, use plant-based butter, almond or coconut milk in place of half-and-half, and nutritional yeast instead of Parmesan cheese. Also, make sure the broth is vegan-friendly.
What can I serve these potatoes with?
These potatoes are an excellent side dish to grilled meats like chicken or steak, baked fish, or even on their own with a hearty salad. They also work great alongside roasted veggies or as part of a buffet-style dinner.
How do I reheat the leftovers?
You can reheat these potatoes in the microwave or on the stovetop. Just add a small splash of broth or water to the pan to help revive the creamy sauce, and heat gently over low until warmed through.
Can I make this dish ahead of time?
If you plan to make this dish ahead of time, you can prepare the sauce in advance and keep it in the fridge, then reheat and add the cooked potatoes right before serving. This way, it retains its creamy texture.
How can I ensure the potatoes are perfectly cooked?
To avoid overcooking, start checking your baby potatoes around the 12-minute mark using a fork. If they’re tender and easily pierced, they’re done. The key is to have them cooked through but not falling apart.
Creamy Garlic Sauce Baby Potatoes
Ingredients
- 1/4 cup butter
- 1 cup chicken broth
- 1/2 cup half-and-half
- 1 1/2 lbs. yellow baby potatoes scrubbed
- 4 garlic cloves minced
- 2 1/2 tsp. kosher salt
- 1/8 tsp. cayenne pepper
- 2 Tbsp. all-purpose flour
- 1/4 cup Parmesan cheese shredded
- fresh chopped parsley
- Kosher salt and black pepper to taste
Instructions
- Place the potatoes in a pot, covering them with 2 quarts of cold water. Add the salt, then bring the water to a boil over high heat.
- Once boiling, reduce the heat to a simmer and let the potatoes cook uncovered for about 13 to 15 minutes, or until they are tender when pierced with a knife. Start checking around 12 minutes to avoid overcooking.
- Meanwhile, as the potatoes cook, prepare the cream sauce. Melt the butter in a large sauté pan over medium heat. Add the garlic and stir for about 30 seconds until fragrant.
- Gradually whisk in the flour, cooking for another minute until the mixture turns lightly golden. Slowly pour in the chicken broth, whisking continuously until the sauce begins to thicken.
- Add the half-and-half, Parmesan cheese, and cayenne pepper, stirring frequently. Season with salt and pepper to taste, adjusting the thickness by adding more milk if needed.
- Once the sauce is ready, toss the drained potatoes into the pan, making sure they’re fully coated. Finish by sprinkling fresh parsley on top before serving.
