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Creamy Garlic Sauce Baby Potatoes

Crispy roasted baby potatoes smothered in a rich, glossy garlic parmesan cream sauce. The ultimate indulgent side dish ready in 35 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: American, European
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Roasted Potatoes
  • 1.5 lbs baby potatoes halved, washed and dried
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Creamy Garlic Sauce
  • 2 tbsp salted butter
  • 1 tbsp garlic minced (approx 3 cloves)
  • 1 cup heavy cream or heavy whipping cream
  • 0.25 cup parmesan cheese freshly grated
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Baking sheet
  • Large skillet or saucepan
  • Chef's knife
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Wash and thoroughly dry the baby potatoes, then cut them in half.
  2. Place potatoes on a baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat well, then arrange them cut-side down.
  3. Roast for 25-30 minutes until the skins are wrinkled and the cut sides are golden brown.
  4. While potatoes roast, make the sauce. Melt butter in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  5. Pour in the heavy cream and bring to a simmer. Let it bubble gently for 3-4 minutes to thicken slightly.
  6. Stir in the grated parmesan cheese until melted and smooth. Remove from heat.
  7. Transfer the roasted potatoes to a serving dish and pour the hot creamy sauce over them. Toss gently to combine.
  8. Garnish with fresh chopped parsley and serve immediately.

Notes

Ensure potatoes are completely dry before roasting to ensure they crisp up instead of steaming.