Can these creamy garlic baby potatoes be made ahead of time for a party?

Yes, they can. Prepare them in advance and store in the fridge. When required, reheat using the methods mentioned above. If making a day ahead, avoid overcooking to ensure they’re perfect when served.

Why might my garlic cream sauce separate when making creamy garlic potatoes?

Separation usually occurs if the sauce is heated too quickly or too high. Maintain a low and steady heat while incorporating ingredients to keep the sauce smooth.

What main dishes pair well with these potatoes in cream sauce?

These potatoes complement a variety of main dishes, such as roast chicken, steak, or fish. They're equally versatile for holiday menus featuring hearty casseroles .

How can I thicken my creamy garlic potatoes sauce if it's too runny?

Introduce a cornstarch slurry to gently tighten your sauce, ensuring it simmers enough for the starch to activate effectively.

Can regular potatoes replace baby potatoes in this garlic baby potatoes recipe?

Certainly, regular potatoes can work in this recipe. Slice them into similar-sized pieces for even cooking and consistent texture in your creamy garlic potatoes recipe.

Creamy Garlic Baby Potatoes: Delicious, Easy Recipe

Name: Creamy Garlic Baby Potatoes Recipe: Delicious Homemade Side Dish
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 lbs baby potatoes (Yukon Gold or red preferred); 4 tbsp olive oil; 8 cloves garlic, minced; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese; 2 tbsp butter; 2 tbsp fresh parsley, chopped; 1 tbsp fresh thyme leaves; 1 tsp salt (or to taste); 1/2 tsp black pepper (or to taste); 1/4 tsp red pepper flakes (optional); 1/4 cup chicken broth or vegetable broth (optional, for thinning)

Description

Creamy Garlic Baby Potatoes are tender, buttery potatoes tossed in a velvety garlic Parmesan sauce. Simple yet elegant, they make the perfect side dish for holidays, dinner parties, or weeknight meals.

Ingredients

Scale

2 lbs baby potatoes (Yukon Gold or red preferred)

4 tbsp olive oil

8 cloves garlic, minced

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

2 tbsp butter

2 tbsp fresh parsley, chopped

1 tbsp fresh thyme leaves

1 tsp salt (or to taste)

1/2 tsp black pepper (or to taste)

1/4 tsp red pepper flakes (optional)

1/4 cup chicken broth or vegetable broth (optional, for thinning)

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Instructions

1. Wash potatoes thoroughly. Halve if larger than 1.5 inches. Place in a large pot, cover with cold water, add salt, and bring to a boil. Reduce heat and simmer 15–20 minutes until fork-tender. Drain well.

2. While potatoes cook, heat olive oil in a skillet over medium heat. Add garlic and sauté 1–2 minutes until fragrant.

3. Reduce heat to low, add heavy cream and butter. Stir until butter melts and cream is warmed.

4. Stir in Parmesan, parsley, thyme, salt, pepper, and red pepper flakes (if using). Mix until cheese melts and sauce is smooth. Thin with broth if desired.

5. Add drained potatoes to skillet. Toss gently to coat in sauce. Cook 5–7 minutes until heated through and sauce thickens.

6. Optional: Broil in an oven-safe dish for 1–2 minutes until lightly browned.

7. Garnish with parsley and extra Parmesan. Serve warm.

Notes

Roast the garlic first for deeper flavor.

Add herbs like rosemary, oregano, or chives for variety.

Use half-and-half or milk if heavy cream is unavailable; thicken with cornstarch slurry if needed.

Make it vegan with plant-based cream, butter, and nutritional yeast.

Store leftovers in the fridge up to 3 days; reheat before serving.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 204
Sugar: 3.1 g
Sodium: 1127.4 mg
Fat: 9.6 g
Saturated Fat: 4.5 g
Unsaturated Fat: 5.1 g
Trans Fat: 0 g
Carbohydrates: 24.8 g
Fiber: 2.5 g
Protein: 5.5 g
Cholesterol: 24.9 mg