What the heck is this?
These aren’t your average boiled potatoes. We’re talking buttery baby potatoes, cooked until tender and smothered in a dreamy, garlicky, creamy sauce that clings to every crevice. It’s the kind of side dish that accidentally becomes the main attraction—you’ll be going back for seconds (or thirds) before the roast chicken even hits the table.
Why You’ll Love This Recipe
– One pan. Minimal effort. Maximum flavor.
– That creamy garlic sauce is straight-up addictive
– Fancy enough for guests, easy enough for weeknights
– Works with any main—from grilled steak to baked salmon
– Can be made ahead and reheated like a dream
The Good Stuff You’ll Need
For the Potatoes:
– 1½ lbs baby potatoes (red, gold, or mixed), halved if large
– Salt, for boiling
– 1 tbsp butter or olive oil
For the Sauce:
– 2 tbsp butter
– 4 garlic cloves, finely minced
– 2 tbsp all-purpose flour
– 1 cup chicken broth (or veggie broth for a vegetarian version)
– 1 cup heavy cream
– ½ tsp salt
– ½ tsp black pepper
– ½ tsp onion powder
– ¼ cup grated Parmesan cheese (optional, but highly recommended)
– 2 tbsp fresh chopped parsley or chives, for garnish
Let’s Do This
Step 1: Cook your potatoes
Bring a pot of salted water to a boil. Add your baby potatoes and cook until fork-tender, about 12–15 minutes depending on their size. Drain well.
Step 2: Make that luscious garlic sauce
In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant—don’t let it brown. Sprinkle in the flour and whisk it around for another minute to form a roux. Slowly pour in the chicken broth while whisking constantly to avoid lumps. Once smooth, stir in the cream, salt, pepper, and onion powder. Let it bubble gently for 3–4 minutes until thickened.
Step 3: Add the cheesy magic
Stir in the Parmesan cheese (if using) and mix until melted and the sauce is silky smooth.
Step 4: Toss and finish
Add the drained potatoes to the skillet and gently toss them in the sauce to coat every piece. Let it all simmer together for 2–3 minutes so the flavors really soak in.
Step 5: Garnish and devour
Sprinkle with fresh parsley or chives for a burst of color and freshness. Serve hot and watch them disappear.
Serving Suggestions
– Perfect alongside grilled chicken, roasted salmon, or pan-seared pork chops
– Add a green salad and make it a light meal on its own
– They’re stellar for holiday dinners, potlucks, or weeknight comfort food
Switch It Up
– Swap the cream for half-and-half or whole milk for a lighter sauce
– Add a pinch of red pepper flakes for a little heat
– Stir in spinach or peas at the end for a pop of green
– Love it extra cheesy? Double the Parmesan or toss in shredded mozzarella too
Make-Ahead Tips
You can boil the potatoes a day ahead and refrigerate them. The sauce can also be made ahead—just reheat gently and thin with a splash of broth or cream. Combine right before serving for the freshest flavor.
Questions People Actually Ask
Q: Can I use larger potatoes?
A: Sure! Just cut them into bite-sized chunks so they cook evenly and soak up all that sauce.
Q: How do I store leftovers?
A: Keep them in an airtight container in the fridge for up to 4 days. Reheat in a skillet over low heat with a splash of broth or milk to loosen the sauce.
Q: Can I make this dairy-free?
A: You can! Use olive oil instead of butter, swap the cream for coconut milk or a thick plant-based cream, and skip the cheese or use your favorite non-dairy version.
Easy Creamy Garlic Sauce Baby Potatoes: The Side Dish That Steals the Show
- Total Time: 30 minutes
- Yield: 4–6 servings
Description
These aren’t your average boiled potatoes. We’re talking buttery baby potatoes, cooked until tender and smothered in a dreamy, garlicky, creamy sauce that clings to every crevice. It’s the kind of side dish that accidentally becomes the main attraction—you’ll be going back for seconds (or thirds) before the roast chicken even hits the table.
Ingredients
For the Potatoes:
– 1½ lbs baby potatoes (red, gold, or mixed), halved if large
– Salt, for boiling
– 1 tbsp butter or olive oil
For the Sauce:
– 2 tbsp butter
– 4 garlic cloves, finely minced
– 2 tbsp all-purpose flour
– 1 cup chicken broth (or veggie broth for a vegetarian version)
– 1 cup heavy cream
– ½ tsp salt
– ½ tsp black pepper
– ½ tsp onion powder
– ¼ cup grated Parmesan cheese (optional, but highly recommended)
– 2 tbsp fresh chopped parsley or chives, for garnish
Instructions
Step 1: Cook your potatoes
Bring a pot of salted water to a boil. Add your baby potatoes and cook until fork-tender, about 12–15 minutes depending on their size. Drain well.
Step 2: Make that luscious garlic sauce
In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant—don’t let it brown. Sprinkle in the flour and whisk it around for another minute to form a roux. Slowly pour in the chicken broth while whisking constantly to avoid lumps. Once smooth, stir in the cream, salt, pepper, and onion powder. Let it bubble gently for 3–4 minutes until thickened.
Step 3: Add the cheesy magic
Stir in the Parmesan cheese (if using) and mix until melted and the sauce is silky smooth.
Step 4: Toss and finish
Add the drained potatoes to the skillet and gently toss them in the sauce to coat every piece. Let it all simmer together for 2–3 minutes so the flavors really soak in.
Step 5: Garnish and devour
Sprinkle with fresh parsley or chives for a burst of color and freshness. Serve hot and watch them disappear.
Notes
– Swap the cream for half-and-half or whole milk for a lighter sauce
– Add a pinch of red pepper flakes for a little heat
– Stir in spinach or peas at the end for a pop of green
– Love it extra cheesy? Double the Parmesan or toss in shredded mozzarella too
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~320 kcal per serving
- Fat: ~20g
- Carbohydrates: ~25g
- Protein: ~5g