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