These Creamy Baby Potatoes are the ultimate comfort food, combining tender baby potatoes with a velvety garlic cream sauce. Perfect as a side dish for steak, chicken, or fish, they’re guaranteed to be a hit at any dinner table. With simple ingredients and minimal effort, this dish brings out the rich, buttery flavor of baby potatoes in every bite.
Thank you for reading this post, don't forget to subscribe!Ingredients
- 1 ½ lb (700 g) baby potatoes, halved
- 2 tbsp (28 g) unsalted butter
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- ½ cup (50 g) grated Parmesan cheese
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Directions
Cook the potatoes
- Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook for 10-12 minutes or until fork-tender. Drain and set aside.
Make the creamy sauce
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream, stirring constantly. Let it simmer gently for 3-4 minutes until it starts to thicken.
- Stir in the grated Parmesan cheese and dried thyme. Season with salt and black pepper to taste. Continue cooking for another 2 minutes, allowing the sauce to thicken further.
Combine and serve
- Add the cooked baby potatoes to the skillet and toss gently to coat them evenly in the creamy sauce.
- Remove from heat and garnish with fresh parsley before serving.
Notes
- Potato varieties: You can use Yukon Gold or red potatoes if baby potatoes aren’t available. Just cut them into bite-sized pieces.
- Cheese options: Swap out Parmesan for Gruyère or Pecorino Romano for a different flavor twist.
- Make it dairy-free: Substitute the heavy cream with coconut cream and use a dairy-free butter alternative for a vegan-friendly version.
Conclusion
These Creamy Baby Potatoes are rich, flavorful, and incredibly satisfying. Whether you’re serving them alongside a holiday roast or a casual weeknight meal, they add a touch of indulgence to any dish. Try them out, and your guests will surely ask for seconds!
Frequently Asked Questions
Can I make these Creamy Baby Potatoes ahead of time?
Yes, you can prepare the potatoes and the sauce separately a day in advance. Cook the potatoes and store them in an airtight container in the refrigerator. Make the creamy garlic sauce and store it separately in the refrigerator. When ready to serve, gently reheat the sauce in a skillet, add the potatoes, and toss to combine. Garnish with fresh parsley just before serving for the best flavor and texture.
What are some good ingredient substitutions for this recipe?
If you don’t have baby potatoes, Yukon Gold or red potatoes work well; just cut them into bite-sized pieces. For a dairy-free version, substitute the heavy cream with coconut cream (use full-fat for best results) and use a dairy-free butter alternative. You can also swap Parmesan cheese for Gruyère or Pecorino Romano, using the same amount (½ cup) for a different flavor profile.
How do I know when the potatoes are perfectly cooked and the sauce is ready?
The potatoes are done when they are fork-tender, meaning a fork easily pierces them. The sauce is ready when it has slightly thickened and coats the back of a spoon; this should take about 3-4 minutes of simmering after adding the heavy cream. The sauce should also cling to the potatoes when tossed together.
Can I double or triple this recipe for a larger crowd?
Yes, you can easily scale up this recipe. For doubling, use a larger skillet and adjust cooking times slightly, keeping a close eye on the sauce’s consistency. For tripling, consider using two skillets or a very large one to ensure even cooking and sauce distribution. Remember to increase the cooking time for the potatoes if you significantly increase the quantity.
What are the nutritional highlights of this Creamy Baby Potatoes recipe?
This dish provides a good source of carbohydrates from the potatoes, offering energy. Potatoes also contain some fiber and vitamin C. The Parmesan cheese contributes calcium and protein. The garlic offers potential antioxidant benefits, and the fresh parsley adds vitamins and a fresh flavor.
Creamy Baby Potatoes – A Comforting Side Dish
This creamy baby potatoes recipe is the perfect comforting side dish, easy to prepare and packed with flavor.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 pounds baby potatoes halved
- 1 cup heavy cream
- 2 tablespoons butter unsalted
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper freshly ground
- 0.5 teaspoon salt
Instructions
Preparation Steps
- Boil the baby potatoes in a pot of salted water for 15 minutes.
- In a separate saucepan, melt the butter and add the heavy cream and garlic powder.
- Drain the potatoes and mix them with the creamy sauce, salt, and pepper.
- Serve immediately while warm.
Notes
For added flavor, sprinkle with chopped parsley before serving.
