These creamy garlic sauce baby potatoes are simply delicious! The tender potatoes soak up a rich garlic flavor that’s hard to resist. Perfect for a quick side dish!
I love serving these potatoes with grilled meats, and they disappear fast! Plus, who can say no to a little extra garlic goodness? It’s like bringing a hug to the dinner table! 🥔❤️
Key Ingredients & Substitutions
Baby Potatoes: These are perfect for this dish due to their small size and creamy texture. If you can’t find baby potatoes, any small waxy potatoes will work, like fingerlings or red potatoes. Just adjust cooking times if the potatoes are larger.
Garlic: Fresh minced garlic is key for flavor. If you’re in a pinch, garlic powder can be used, but fresh gives the best taste. I always prefer fresh for that strong aroma!
Heavy Cream: This makes the sauce rich and creamy. For a lighter option, you could use half-and-half or coconut cream for dairy-free needs, but remember, it won’t be as thick. My personal preference is definitely heavy cream for that decadent consistency.
Butter & Olive Oil: Both add flavor and richness. You can skip olive oil if you want to use all butter, or substitute with any cooking oil you like. I always find that the combo brings out the best flavors during cooking!
Fresh Parsley: This adds a fresh touch at the end. Feel free to swap it out with chives or basil for different flavor notes. Fresh herbs enhance the overall dish so much!
What’s the Best Way to Ensure Crispy Baby Potatoes?
Getting those perfect crispy edges on your baby potatoes is all about the technique. Follow these simple steps:
- Start with a well-heated skillet; it should be hot enough to sizzle when you add the potatoes.
- Use a combination of oil and butter. The oil raises the smoke point of the butter, helping prevent it from burning while giving flavor.
- Place the baby potatoes cut side down, and don’t crowd the pan. This ensures they fry evenly. If pan is full, cook in batches!
- Be patient—don’t move them too soon. Let them sit until they develop that golden brown color, about 5-7 minutes.
Following these tips will help you achieve that delicious crispiness everyone loves! Enjoy your cooking!
How to Make Creamy Garlic Sauce Baby Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1 lb baby potatoes, halved
- 1 cup heavy cream
- 4 cloves garlic, minced
- 2 tbsp butter
- 1 tsp olive oil
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 1/2 tsp paprika (optional for color)
- Grated parmesan cheese (optional for extra flavor)
How Much Time Will You Need?
This recipe will take approximately 30 minutes to prepare. You’ll spend about 10 minutes washing and cutting the potatoes, and then around 20 minutes cooking them in a delicious creamy garlic sauce. Perfect for a quick and satisfying dish!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by washing the baby potatoes thoroughly under running water to remove any dirt. After that, slice each potato in half and set them aside on a plate.
2. Heat the Oil and Butter:
In a large skillet, add the olive oil and 1 tablespoon of butter. Turn the heat to medium and let the butter melt until it’s bubbling. This will enhance the flavor of your potatoes!
3. Cook the Potatoes:
Once the butter is melted, place the halved baby potatoes cut side down in the skillet. Cook them for about 5-7 minutes, or until the edges are golden brown and crispy. This gives the potatoes a lovely texture!
4. Flip and Finish Cooking:
Carefully flip the potatoes to cook the other side. Allow them to cook for an additional 5 minutes until they are tender and nicely browned.
5. Add Garlic:
Now, it’s time to bring in that wonderful garlic flavor! Add the minced garlic to the skillet and sauté for about 1 minute until it’s fragrant, stirring to avoid burning.
6. Make the Creamy Sauce:
Pour in the heavy cream and then sprinkle the salt, pepper, and paprika (if you’re using it) over the potatoes. Stir everything together until the potatoes are well coated with the creamy sauce.
7. Simmer to Thicken:
Let the cream simmer for about 3-5 minutes, stirring occasionally. This helps the sauce thicken up a bit and cling to those delicious potatoes!
8. Finish with Butter:
Remove the skillet from heat and add the remaining tablespoon of butter. Stir it in until it melts into the creamy sauce.
9. Add Fresh Parsley:
Sprinkle the chopped fresh parsley over the potatoes and give them a gentle mix to combine everything. If you like, sprinkle some grated parmesan cheese for an extra boost of flavor.
10. Serve and Enjoy:
Dish the creamy garlic sauce baby potatoes out onto plates while they’re warm. They make a fantastic side dish or can even stand alone as a hearty main dish. Enjoy every bite!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes are ideal for this recipe, you can use other small potatoes like new potatoes or fingerlings. Just keep in mind that larger potatoes will need to be cut into smaller pieces to ensure even cooking.
Is There a Dairy-Free Option for the Sauce?
Yes, you can make a tasty dairy-free version using coconut cream instead of heavy cream. For the butter, substitute with olive oil or a dairy-free butter alternative. Just remember that the flavor will shift slightly with these substitutions!
How Should I Store Leftover Creamy Garlic Sauce Baby Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave gently or warm on the stovetop over low heat, adding a splash of cream or water to help bring back the creaminess.
Can I Make This Dish Spicier?
Sure thing! If you like heat, consider adding a pinch of red pepper flakes along with the paprika, or stir in some hot sauce after adding the cream. Just adjust to your heat preference and enjoy the kick!
