Introduction

This irresistibly creamy garlic sauce baby potatoes recipe is a comforting side dish that combines tender potatoes with a rich, velvety sauce. Packed with fresh garlic and a hint of Dijon mustard, it’s sure to become a family favorite you’ll crave again and again.

The image shows a close-up view of several small roasted potatoes cut in half, arranged in a white bowl. Each potato half has a golden brown, slightly crispy skin with a soft, light yellow inside. A creamy white sauce with some brown toasted spots covers parts of the potatoes, adding a shiny texture. Small green herbs are sprinkled across the potatoes and sauce, giving a fresh look. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs baby potatoes (tender and buttery)
2 tbsp unsalted butter (for richness)
4 cloves garlic, minced (fresh is best)
1 cup heavy cream (for a velvety texture)
1/2 cup vegetable or chicken broth (low-sodium recommended)
1/2 tsp salt (adjust based on taste)
1/4 tsp freshly cracked black pepper (to taste)
1 tsp Dijon mustard (optional for extra flavor)
1 tbsp chopped fresh parsley (for garnish)

Instructions

Step 1: In a large pot, cover halved baby potatoes with salted water. Bring to a boil and cook for 10-12 minutes until fork-tender. Drain and set aside.
Step 2: In a large skillet over medium heat, melt the butter. Add minced garlic and cook for 1-2 minutes until fragrant and golden.
Step 3: Stir in the heavy cream, broth, salt, pepper, and Dijon mustard if using. Bring to a gentle simmer for about 5 minutes, allowing the sauce to thicken slightly.
Step 4: Gently fold the boiled potatoes into the sauce, ensuring each potato is well coated. Let them simmer together for an additional 2-3 minutes.
Step 5: Remove from heat, sprinkle with freshly chopped parsley, adjust seasoning to taste, and serve warm.

Tips & Variations

For a richer taste, try adding a splash of white wine to the sauce when simmering.
Substitute baby potatoes with fingerling or new potatoes for a different texture.
Add grated Parmesan cheese to the sauce for an extra savory twist.
If you prefer a thicker sauce, simmer it a little longer before adding the potatoes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to maintain the creamy texture. Add a splash of broth or cream if the sauce thickens too much during reheating.

How to Serve

The image shows a close-up of golden brown roasted baby potatoes cut in halves, layered closely together in a shallow white bowl. Each potato half showcases a smooth, creamy yellow inside topped with a slightly melted, bubbling layer of light cheese sauce that has golden brown spots from broiling. Small, bright green parsley pieces are sprinkled evenly over the potatoes, adding a fresh pop of color. The skin of the potatoes is a textured light brown with some crisp edges. The bowl rests on a white marbled surface, creating a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen baby potatoes for this recipe?

While fresh baby potatoes yield the best texture, you can use frozen ones. Just adjust the boiling time according to the package instructions and rinse before cooking to remove any ice crystals.

Is there a dairy-free alternative to the heavy cream?

Yes, you can substitute heavy cream with coconut cream or a cashew cream for a dairy-free version. Keep in mind this will slightly change the flavor and texture of the sauce.