Description
Tender baby potatoes coated in a silky, buttery garlic cream sauce. This easy side dish feels restaurant-worthy but takes minimal effort — perfect for weeknight dinners, gatherings, or holiday meals.
Ingredients
For the Potatoes
-
1 ½ lbs (700 g) baby potatoes, halved
-
Salt, for boiling
-
1 tbsp butter
For the Creamy Garlic Sauce
-
2 tbsp butter
-
4 cloves garlic, minced
-
1 tbsp all-purpose flour
-
1 cup milk
-
½ cup heavy cream
-
½ cup grated Parmesan cheese
-
½ tsp garlic powder
-
Salt & black pepper, to taste
-
Fresh parsley, chopped (optional)
Instructions
1. Cook the Potatoes
-
Add baby potatoes to a pot of salted water.
-
Bring to a boil and cook for 10–15 minutes until fork-tender.
-
Drain and set aside.
-
Add 1 tbsp butter and lightly toss to coat.
2. Make the Creamy Garlic Sauce
-
In a skillet, melt 2 tbsp butter over medium heat.
-
Add minced garlic and cook 1 minute until fragrant.
-
Stir in flour and cook 20–30 seconds to form a smooth paste.
-
Slowly whisk in milk and cream.
-
Add Parmesan, garlic powder, salt, and pepper.
-
Simmer 3–5 minutes until thick, creamy, and smooth.
3. Combine
-
Add the cooked potatoes to the skillet.
-
Gently toss to coat every piece in the garlic cream sauce.
-
Simmer 1–2 minutes to warm through.
4. Serve
-
Spoon into a serving bowl.
-
Garnish with chopped parsley and cracked black pepper if desired.
Notes
-
Don’t overcook the garlic — it can turn bitter.
-
Freshly grated Parmesan melts smoother than pre-shredded.
-
If the cream sauce gets too thick, whisk in a splash of milk.
-
Halving the potatoes helps them soak up the sauce better.