Creamy Garlic Baby Potatoes
Creamy, garlicky baby potatoes simmered in a silky garlic cream sauce, perfect for weeknight dinners or holiday spreads.
Ingredients
Main Ingredients
- 2 pounds baby potatoes, halved
- 2 tablespoons olive oil or butter Butter for a richer flavor
- 4 cloves garlic, minced
- 1 small onion, finely chopped (optional) Adds depth
- 1 cup heavy cream
- ½ cup chicken or vegetable broth
- ½ teaspoon salt Adjust to taste
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme or Italian seasoning
- ½ cup grated Parmesan cheese Freshly grated is best
- 2 tablespoons fresh parsley, chopped For garnish
Instructions
Cooking the Potatoes
- Bring a large pot of salted water to a rolling boil.
- Add halved baby potatoes and cook until fork-tender, about 12–15 minutes. Test one: a fork should slide in with slight resistance.
- Drain the potatoes and set aside.
Making the Sauce
- In a large skillet, warm the olive oil or butter over medium heat.
- Add minced garlic and chopped onion (if using). Sauté for 1–2 minutes until fragrant and the onion is translucent.
- Pour in the heavy cream and broth. Stir to combine and bring to a gentle simmer.
- Season with salt, black pepper, and thyme.
- Let the sauce simmer gently for 3–4 minutes until it thickens slightly.
- Add the cooked potatoes to the skillet and toss to coat each piece in the sauce.
- Stir in the grated Parmesan and allow to simmer for 2–3 minutes until the cheese melts and clings to the potatoes.
- Remove from heat and garnish with chopped parsley. Serve warm.
Notes
If your sauce becomes too thick, add a splash of broth. If it's too thin, simmer longer. Great served with roasted chicken or steak.