Nora
Creamy Garlic Baby Potatoes are the cozy side dish you didn’t know you were missing. These golden baby potatoes are roasted to perfection, then smothered in a luscious garlic cream sauce that hugs each bite. They’re rich, comforting, and just the right kind of indulgent.
Perfect for weeknight dinners or special gatherings, this dish is as easy as it is impressive. The simple ingredients let the creamy garlic flavor shine, and the whole thing comes together in under 30 minutes. Whether you’re feeding guests or just yourself, this recipe guarantees clean plates and happy bellies.
What Is the Creamy Garlic Baby Potatoes?
Creamy Garlic Baby Potatoes are halved baby potatoes that are first roasted until golden and crisp on the edges, then coated in a creamy garlic sauce made from heavy cream, garlic, butter, and a touch of parmesan. The result is a decadent, velvety finish over tender, flavorful potatoes.
This recipe is a cross between classic roasted potatoes and a gratin-style sauce—without the bake time. It delivers the satisfaction of comfort food with the crispness of a roasted dish.
Why You’ll Love This Recipe
- Simple Ingredients: Nothing fancy here—just pantry staples turned gourmet.
- Big Flavor: Roasted garlic and parmesan bring intense flavor with minimal effort.
- Fast Cook Time: From prep to plate in under half an hour.
- Versatile Pairing: Complements everything from grilled chicken to steak to veggie mains.
- Crowd Pleaser: It’s a safe bet for picky eaters and gourmet foodies alike.
Ingredients for Creamy Garlic Baby Potatoes
- 1.5 lbs baby potatoes, halved
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- Fresh parsley, chopped (for garnish)
How To Make the Creamy Garlic Baby Potatoes
Step 1: Roast the Potatoes
Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet cut side down. Roast for 20-25 minutes until golden and tender.
Step 2: Prepare the Garlic Cream Sauce
While the potatoes roast, melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the heavy cream and bring to a gentle simmer.
Step 3: Add the Cheese
Lower the heat and whisk in the grated parmesan cheese. Continue stirring until the sauce is smooth and thickened slightly, about 3-5 minutes. Season with salt and pepper to taste.
Step 4: Combine and Serve
Transfer the roasted potatoes to a large bowl. Pour the creamy garlic sauce over the potatoes and gently toss to coat. Garnish with fresh parsley and serve warm.
What to Serve with Creamy Garlic Baby Potatoes
These creamy potatoes pair beautifully with grilled meats like steak or chicken. Try them alongside buttery garlic pork chops or a roasted salmon fillet. For a vegetarian option, serve them next to sauteed greens or a rich mushroom gravy.
Top Tips for Perfecting Creamy Garlic Baby Potatoes
- Uniform Cuts: Halve the potatoes evenly for consistent roasting.
- Cut-Side Down: This gives a caramelized edge for better texture.
- Don’t Rush the Garlic: Let it gently sauté to avoid bitterness.
- Use Fresh Cream: Full-fat cream ensures a thick, velvety sauce.
- Grate Your Own Cheese: It melts smoother than pre-shredded options.
Storage Instructions
Let any leftovers cool completely. Store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce. Freezing is not recommended as the sauce may split.
FAQs
Baby potatoes are ideal because of their thin skin and creamy texture when roasted. They crisp up nicely and hold their shape when tossed with sauce.
Yes, roast the potatoes a day in advance and store in the fridge. Reheat in a skillet with the sauce just before serving for best texture and flavor.
Add the sauce just before serving and toss gently. This preserves their crispy edges while still coating them in flavor.
You can substitute with half-and-half or a mix of milk and cream cheese for a lighter version. The sauce may be slightly thinner.
Yes, this recipe is naturally gluten-free as it contains no flour or wheat-based ingredients.
Freezing isn’t recommended. The cream sauce tends to separate when thawed, affecting both texture and appearance.
Want More Dinner Ideas?
You might also enjoy the Garlic Butter Meatballs with Velvety Parmesan Penne, which delivers a similar creamy richness with a hearty protein boost. Craving something bolder? Check out the Cheddar-Crusted Ground Beef and Rice Casserole, a one-dish wonder that’s deeply satisfying.
For something cozy and comforting, the Crazy Good Chicken Pasta Casserole offers a creamy, baked option that complements these potatoes beautifully. Or if you’re in a more seafood-forward mood, give the Garlic Butter Shrimp Scampi Lasagna a try—garlic lovers won’t be disappointed.
And if you’re after something quick but equally delicious, the Creamy Ground Beef Alfredo Pasta delivers weeknight ease with classic flavors.
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Creamy Garlic Roasted Baby Potatoes
Equipment
- Baking sheet
- Skillet
- Parchment paper
- Knife and cutting board
Ingredients
Ingredients
- 1.5 lbs baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced fresh recommended
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese freshly grated
- 0.5 teaspoon onion powder
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss halved baby potatoes in olive oil, salt, and pepper. Arrange cut-side down on the sheet. Roast for 25–30 minutes until golden and crispy.
- Meanwhile, melt butter in a skillet over medium heat. Add minced garlic and cook for 1 minute.
- Pour in the heavy cream and onion powder. Stir in Parmesan and simmer 3–4 minutes until slightly thickened.
- Add roasted potatoes to the skillet. Toss to coat in sauce. Garnish with fresh parsley and serve warm.