Go Back

Creamy Garlic Sauce Baby Potatoes

Tender baby potatoes pan-fried to perfection and simmered in a rich, creamy garlic sauce with fresh herbs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Comfort Food, Side Dish
Cuisine: American, European
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 2 pounds baby potatoes halved
  • 3 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp butter
For the Creamy Garlic Sauce
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.25 cup Parmesan cheese grated
  • 1 tsp dried thyme
  • salt and pepper to taste
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped

Equipment

  • Large skillet
  • Wooden spoon
  • Cutting board
  • Sharp knife

Method
 

  1. Wash and halve the baby potatoes, ensuring they're roughly the same size for even cooking.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Add the halved potatoes cut-side down and season with salt and pepper.
  4. Cook for 8-10 minutes without moving them, allowing the cut sides to develop a golden-brown crust.
  5. Flip the potatoes and cook for another 5-7 minutes until the skin side is golden and potatoes are fork-tender.
  6. Add butter to the skillet and let it melt around the potatoes.
  7. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  8. Pour in the heavy cream and chicken broth, stirring gently to combine.
  9. Reduce heat to medium-low and simmer for 5-8 minutes until the sauce thickens slightly.
  10. Stir in the Parmesan cheese and dried thyme, allowing the cheese to melt completely.
  11. Season with additional salt and pepper to taste.
  12. Remove from heat and sprinkle with fresh parsley and chives before serving immediately.

Notes

For extra richness, add a splash of white wine before adding the cream. Can be made dairy-free by substituting coconut cream for heavy cream and nutritional yeast for Parmesan cheese.