Creamy Garlic Sauce Baby Potatoes
Tender baby potatoes are simmered until soft, then tossed in a luscious creamy garlic sauce with hints of herbs and parmesan. The result is a velvety, melt-in-your-mouth dish that’s both indulgent and easy to prepare.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Serves: 4
Ingredients
For the potatoes:
600g baby potatoes
1 tsp salt
Water for boiling
For the creamy garlic sauce:
2 tbsp olive oil
4 garlic cloves, finely minced
1 tbsp flour
1 cup milk
½ cup heavy cream
¼ cup grated parmesan
½ tsp dried oregano or thyme
Salt & black pepper to taste
2 tbsp fresh parsley, chopped
Instructions
Cook the potatoes:
Place baby potatoes in a pot of salted water. Bring to a boil and cook 12–15 minutes, until fork-tender. Drain and set aside.
Make the garlic sauce:
In a skillet, melt butter over medium heat. Add minced garlic and saute 1–2 minutes until fragrant (do not brown).
Whisk in flour, cooking for 1 minute to form a roux.
Slowly whisk in milk, stirring constantly to avoid lumps.
Add cream, parmesan, oregano, salt, and pepper. Simmer until sauce thickens (3–5 minutes).
Combine:
Add the cooked baby potatoes to the skillet. Toss until well coated in the creamy garlic sauce.
Serve:
Transfer to a serving dish, garnish with parsley, and enjoy warm.
Notes & Tips
For extra depth, roast the baby potatoes instead of boiling before tossing in sauce.
Add a squeeze of lemon juice to brighten the creamy flavors.
This sauce also works well over pasta or steamed veggies.
Frequently Asked Questions
Q: Can I make this ahead?
Yes – store in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of milk.
Q: Can I make it without cream?
Yes – just use milk and thicken slightly longer, or swap cream with Greek yogurt.
Q: Can I add protein?
Absolutely – stir in shredded chicken, crispy bacon, or grilled shrimp for a full meal.
Nutritional Information
Calories: ~260 kcal
Protein: 6g
Carbs: 28g
Fat: 14g
Fiber: 3g