Go Back
- 1.5 pounds baby potatoes - 4 cloves garlic, minced - 1 cup heavy cream - 1 tablespoon olive oil - 1 teaspoon dried thyme - 1 teaspoon garlic powder - 1/2 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Baby potatoes are not just cute; they are also super tasty. They cook fast and soak up flavors well. You can use any small, waxy potatoes if you can’t find baby potatoes. Garlic is the star of this dish. I use fresh minced garlic for a strong taste. You can add more or less garlic based on your taste. If you want a milder flavor, try roasted garlic instead. The heavy cream gives the sauce that creamy finish. It makes the sauce rich and smooth. If you want to cut down on fat, you can use half-and-half, but the sauce won't be as rich. Olive oil adds depth. It also helps to sauté the garlic without burning it. You can swap it with butter if you prefer. The seasonings are key. Dried thyme brings a nice herbal note. Garlic powder adds extra garlic flavor. Paprika gives a mild kick and a beautiful color. Don't forget to add salt and pepper to enhance all the flavors. Fresh parsley is not just a garnish. It adds a bright touch to the dish. It makes the meal look pretty and adds a fresh flavor too. For the Full Recipe, check the earlier section. It will guide you step-by-step to make this creamy delight. Washing and Boiling Start by washing the baby potatoes well. Rinse them under cold running water. Pat them dry with a clean towel. Fill a large pot with water and add a pinch of salt. Bring the water to a boil. Once boiling, add the baby potatoes. Cook them for about 15 to 20 minutes. You want them tender enough to pierce with a fork. Cooling and Cutting Them After cooking, drain the potatoes. Let them cool for a few minutes. When they are cool to touch, cut each potato in half. This helps them soak in the creamy garlic sauce later. Sautéing Garlic In a large skillet, pour in one tablespoon of olive oil. Heat it over medium heat. Once hot, add four minced garlic cloves. Sauté the garlic for about one minute. Be careful not to let it burn; burnt garlic tastes bitter. Combining and Thickening the Sauce Next, pour in one cup of heavy cream. Add one teaspoon of dried thyme, one teaspoon of garlic powder, and half a teaspoon of paprika. Season with salt and pepper to taste. Let the sauce simmer for about three to four minutes. This will help it thicken and become rich in flavor. Tossing in Potatoes Now, add the halved baby potatoes to the skillet. Gently toss them in the creamy garlic sauce. Cook for another five to seven minutes. This allows the potatoes to soak up all that delicious sauce. Garnishing for Serving Once done, remove your skillet from heat. Chop some fresh parsley and sprinkle it on top. This adds a fresh touch and color to your dish. Serve your creamy garlic sauce baby potatoes warm and enjoy. For the full recipe, you can check out the details above. To cook baby potatoes just right, choose small, uniform ones. This helps them cook evenly. Boil them in salted water for about 15-20 minutes. Test them with a fork. If it pierces easily, they are ready. Avoid overcooking, as this makes them mushy. For a creamy sauce, start with heavy cream. Heat it gently with garlic in a skillet. Let it simmer for about 3-4 minutes. This thickens the sauce nicely. If it’s too thin, cook it a bit longer. You can also add a touch of garlic powder for extra flavor. Creamy garlic sauce baby potatoes pair well with many main dishes. They work great with grilled chicken or roasted meats. You can also serve them alongside a fresh salad. The richness of the sauce balances well with lighter meals. Make your dish look special with a few simple touches. Use a large, white plate to highlight the creamy sauce. Sprinkle fresh parsley on top for color. You can also add a twist of lemon zest for brightness. This adds flair and makes the dish more appealing. For the complete recipe, check out the Full Recipe section. {{image_2}} Vegan Alternatives You can make this dish vegan easily. Replace heavy cream with coconut cream or cashew cream. These options give a rich and creamy texture. Use olive oil in place of butter for sautéing the garlic. This way, you keep all flavors strong and satisfying. Gluten-Free Adjustments Good news! This recipe is already gluten-free. Just check that any added ingredients, like seasonings, are also gluten-free. Most herbs and spices are safe, so seasoning your garlic sauce will not be an issue. Adding Other Herbs or Spices Feel free to mix in your favorite herbs. Fresh basil or dill can give a nice twist. You can also add some heat with red pepper flakes. This will spice things up and make the dish more exciting. Different Cream Substitutes If you want to change the sauce, try different creams. Almond milk or soy milk can work well with cornstarch as a thickener. Each option will change the taste slightly but can still be yummy. Experimenting lets you find your perfect flavor! You can find the Full Recipe to try these variations. The dish is flexible, so have fun with it! Refrigeration Tips Store leftover creamy garlic sauce baby potatoes in an airtight container. Keep them in the fridge for up to three days. Make sure they cool down before sealing. This helps prevent moisture build-up. Freezing Guidelines You can freeze these potatoes if you want to save them longer. Place them in a freezer-safe bag. Remove as much air as possible to avoid freezer burn. They can last up to three months in the freezer. When you’re ready to eat, let them thaw overnight in the fridge. Best Techniques for Reheating To reheat your potatoes, use a skillet over low heat. Add a splash of cream to keep them moist. Stir often to prevent sticking. If you want to use a microwave, place them in a bowl with a damp paper towel on top. Heat in short bursts to avoid drying out. Maintaining Creaminess To keep the sauce creamy, add a bit of heavy cream or milk when reheating. This helps revive the original texture. Stir gently to mix everything well. Enjoy your delicious dish just like it was fresh! How long do baby potatoes take to cook? Baby potatoes cook in about 15-20 minutes. You want them tender enough to pierce with a fork. Can I use other types of potatoes? Yes, you can use other types like red or yellow potatoes. Just cut them into smaller pieces for even cooking. What can I serve with this dish? These creamy garlic sauce potatoes go well with grilled chicken or steak. They also pair nicely with a fresh salad. How to reheat creamy garlic sauce potatoes? To reheat, place them in a pan over low heat. Add a splash of cream to keep them moist. Stir gently until warmed through. How to make the creamy garlic sauce? To make the sauce, sauté minced garlic in olive oil. Then add heavy cream, thyme, and spices. Simmer until slightly thickened. Can I prepare this dish in advance? Yes, you can cook the potatoes and make the sauce ahead of time. Store them separately and combine when ready to serve. What's the best way to make the sauce thicker? To thicken the sauce, let it simmer longer or add a bit of cornstarch mixed with water. This will help achieve a creamier texture. Full Recipe: Creamy Garlic Sauce Baby Potatoes 🥔 In this article, I shared how to make creamy garlic sauce baby potatoes. We discussed key ingredients like baby potatoes, garlic, and heavy cream, offering step-by-step instructions for perfect results. Tips on cooking and serving, plus variations for dietary needs, enhance this dish. Remember, storing leftovers properly keeps the flavor. Enjoy crafting this easy recipe, and don't hesitate to get creative with your seasonings. This creamy dish is both comforting and flexible, making it a great addition to any meal.

Creamy Garlic Sauce Baby Potatoes

Savor the deliciousness of creamy garlic sauce baby potatoes that will elevate your meal to new heights! This easy recipe features tender baby potatoes coated in a rich and flavorful garlic cream sauce, making it the perfect side dish for any occasion. With simple ingredients and straightforward instructions, you'll have a mouthwatering dish ready in no time. Click through to explore this fantastic recipe and impress your family and friends!
Print Recipe Pin Recipe

Ingredients
  

1.5 pounds baby potatoes

4 cloves garlic, minced

1 cup heavy cream

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Start by washing the baby potatoes thoroughly under running water and then pat them dry.

    In a large pot, fill it with water, add a pinch of salt, and bring it to a boil. Add the baby potatoes and cook for about 15-20 minutes, or until tender. You should be able to easily pierce them with a fork.

      Once cooked, drain the potatoes and set them aside to cool slightly. When they are cool enough to handle, cut them in half.

        In a large skillet, heat one tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, being careful not to burn it.

          Stir in the heavy cream, dried thyme, garlic powder, paprika, salt, and pepper. Let it simmer for about 3-4 minutes to thicken slightly.

            Add the halved baby potatoes to the skillet, gently tossing them to coat with the creamy garlic sauce. Cook for an additional 5-7 minutes, allowing the potatoes to soak up the sauce and warm through.

              Remove from heat and garnish with freshly chopped parsley before serving.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4