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Creamy Garlic Sauce Baby Potatoes

Golden roasted baby potatoes smothered in a rich, velvety garlic parmesan cream sauce. The perfect indulgent side dish.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American, European
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

The Potatoes
  • 2 lbs baby potatoes halved
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
The Sauce
  • 3 tbsp unsalted butter
  • 5 cloves garlic minced
  • 1 cup heavy cream
  • 0.5 cup parmesan cheese grated
  • 2 tbsp fresh parsley chopped
  • 1 tsp lemon juice

Equipment

  • Baking sheet or large skillet
  • Knife
  • Whisk

Method
 

  1. Wash and halve the baby potatoes.
  2. Toss potatoes with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes until golden.
  3. In a skillet over medium heat, melt the butter and sauté garlic for 1 minute.
  4. Pour in heavy cream and simmer for 2-3 minutes to thicken slightly.
  5. Stir in parmesan cheese until melted. Add lemon juice and half the parsley.
  6. Toss the roasted potatoes in the sauce until fully coated.
  7. Garnish with remaining parsley and serve hot.

Notes

Ensure potatoes are fork-tender before adding to the sauce.