Description

If you’re looking for a warm, rich, and crowd-pleasing side dish, this Creamy Baby Potatoes Recipe is a must-try.

Ingredients

Scale

For the Potatoes:

1½ lbs baby potatoes (or little white potatoes), halved if large

Salt, for boiling water

For the Creamy Garlic Sauce:

2 tablespoons unsalted butter

4–5 cloves garlic, minced

1 tablespoon all-purpose flour (optional, for thickening)

1 cup heavy cream

½ cup chicken or vegetable broth

Salt and pepper, to taste

¼ teaspoon paprika (optional)

¼ cup chopped fresh parsley

Grated Parmesan cheese (optional, for topping)

Instructions

Step 1: Cook the Potatoes

Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 12–15 minutes, or until fork-tender. Drain and set aside.

Step 2: Make the Garlic Cream Sauce

In a skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned. For a thicker sauce, stir in the flour and cook for 1 minute to form a roux.

Step 3: Add the Cream and Broth

Slowly whisk in the cream and broth. Bring to a simmer and cook for 5–7 minutes until slightly thickened. Add salt, pepper, and paprika (if using), adjusting to taste.

Step 4: Combine and Finish

Add the cooked potatoes to the skillet and gently stir to coat them in the sauce. Let everything simmer for another 2–3 minutes to blend the flavors.

Sprinkle with fresh parsley and Parmesan cheese (if desired) before serving warm.

Notes

Use evenly sized potatoes – This ensures consistent cooking

Don’t overcook the potatoes – They should be fork-tender, not falling apart

Keep the skin on – It adds texture and visual appeal

Simmer the sauce gently – Avoid boiling to prevent separation

Prep Time: 10
Cook Time: 20
Category: Dinner
Cuisine: American

Nutrition

Serving Size: 4–6
Calories: 320
Fat: 5g
Carbohydrates: 35g
Fiber: 3g
Protein: 2g

Keywords: Creamy Baby Potatoes Recipe