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Recipe by:

Sara Crocker

Creamy Garlic Sauce Baby Potatoes

Tender baby potatoes enveloped in a rich garlic cream sauce, perfect for cozy gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Storage Time 3 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Group: Potatoes
  • 2 lb. baby potatoes Yukon Gold recommended
Group: Cream Sauce
  • 1 cup heavy cream
  • 6 cloves garlic, minced
  • 3 Tbsp. unsalted butter
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped for garnish
  • Optional: Parmesan cheese for extra richness

Equipment

  • Large pot For boiling potatoes
  • Large skillet For making the sauce
  • Colander For draining potatoes
  • Spatula For stirring

Method
 

  1. Wash the baby potatoes thoroughly. Cut any larger potatoes in half for uniform cooking.
  2. In a large pot, fill it with salted water and bring it to a boil. Add the potatoes and cook for about 15-20 minutes until fork-tender. Drain and set aside.
  3. In a large skillet over medium heat, melt the butter. Then add the minced garlic and sauté for about 1-2 minutes until fragrant.
  4. Pour in the heavy cream, stirring to combine. Allow to bubble gently for 3-5 minutes, seasoning with salt and pepper.
  5. Toss the boiled baby potatoes in the creamy garlic sauce, let them simmer for an additional 2-3 minutes.
  6. Transfer to a serving dish, garnish with chopped parsley, and optionally add grated Parmesan cheese.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of cream or milk to restore the creamy texture.