Olivia McKenney
Golden, buttery baby potatoes drenched in a rich, garlicky cream sauce — this dish is everything comfort food should be. Whether you’re pairing it with a juicy steak, grilled chicken, or simply enjoying it as a standalone indulgence, these Creamy Garlic Baby Potatoes are bound to impress.
The balance between the crispy roasted skin and the velvety garlic sauce creates a luxurious texture that feels far more decadent than the minimal prep time would suggest. Fresh parsley and a dash of chili flakes add just enough flair to make this recipe dinner-party worthy, yet it’s easy enough for any weekday dinner.
What Kind of Potatoes Should I Use?
This recipe works best with baby potatoes due to their thin skin and tender interior. Yellow or golden baby potatoes have a naturally buttery flavor that complements the creamy garlic sauce beautifully. Make sure they’re uniform in size for even roasting.
Ingredients for the Creamy Garlic Baby Potatoes
Baby Potatoes: The star of the show! Choose golden or yellow varieties for a naturally rich flavor.
Heavy Cream: Adds the silky, luscious base to the sauce.
Fresh Garlic: For that bold, aromatic punch that defines the dish.
Butter: Deepens the flavor and helps with the roasting process.
Parmesan Cheese: Melts into the cream for a nutty, savory finish.
Parsley: Brings freshness and color.
Chili Flakes: Optional, but highly recommended for a hint of heat.
Salt and Pepper: Essential for balancing all the flavors.
How To Make the Creamy Garlic Baby Potatoes
Step 1: Roast the Baby Potatoes
Preheat your oven to 400°F (200°C). Wash the baby potatoes thoroughly and pat them dry. Toss them in melted butter, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for 25–30 minutes or until golden and tender when pierced with a fork.
Step 2: Prepare the Creamy Garlic Sauce
While the potatoes are roasting, melt butter in a saucepan over medium heat. Add minced garlic and cook for about a minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in grated Parmesan cheese until it melts completely and the sauce thickens slightly.
Step 3: Combine and Finish
Once the potatoes are done, transfer them to an oven-safe dish or skillet. Pour the garlic cream sauce over the potatoes, gently tossing to coat. Return the dish to the oven and bake for an additional 10 minutes until bubbly.
Step 4: Garnish and Serve
Remove from the oven and sprinkle with freshly chopped parsley and a pinch of chili flakes. Serve warm and enjoy the creamy, savory goodness.
Serving and Storing These Creamy Garlic Baby Potatoes
Serve these potatoes as a hearty side dish alongside roasted meats, grilled veggies, or even with a fresh green salad. Their creamy richness also makes them perfect for holiday tables or special occasion meals.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat or in the oven at 350°F until heated through. Avoid microwaving as it can split the cream sauce.
Frequently Asked Questions
Can I use regular potatoes instead of baby potatoes?
Yes, but cut them into even chunks and peel if the skin is too thick. The flavor and texture may vary slightly.
What can I substitute for heavy cream?
Half-and-half or whole milk can work, though the sauce will be less rich. You might need to thicken it slightly with a bit of flour or cornstarch.
Can I make this dish ahead of time?
You can roast the potatoes and make the sauce a day ahead. Combine and bake just before serving for best texture.
Is this dish gluten-free?
Yes, as long as the Parmesan cheese and other ingredients are certified gluten-free.
How do I make this spicier?
Increase the amount of chili flakes or add a pinch of cayenne pepper to the cream sauce.
Can I freeze these creamy potatoes?
Freezing is not recommended, as the cream sauce may separate upon thawing and reheating.
Want More Side Dish Ideas?
If you love these creamy garlic baby potatoes, you’ll probably enjoy these other favorites:
• Cheesy Ranch Potatoes for a melty, indulgent twist.
• Scalloped Corn Casserole with sweet-savory layers.
• Soft and Fluffy Homemade Naan Bread to mop up that creamy sauce.
• Delicious Corned Beef Hash as a brunch-perfect pairing.
• One Pan Garlic Herb Chicken with Potatoes & Green Beans for a full meal on one sheet.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest side dish board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you use chili flakes or skip the heat? Did you serve it as a main or a side?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.
Creamy Garlic Baby Potatoes
- Total Time: 50 minutes
- Yield: 4 servings
Description
A savory and indulgent side dish made with golden baby potatoes roasted to perfection, then smothered in a creamy garlic and Parmesan sauce. This crowd-pleaser is perfect for dinner parties, holidays, or a weeknight upgrade.
Ingredients
1.5 lbs baby potatoes, halved if large
3 tbsp unsalted butter, divided
4 garlic cloves, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste
1 tbsp chopped fresh parsley
1/4 tsp red chili flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Wash and dry baby potatoes.
- Toss potatoes with 1 tbsp melted butter, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and golden.
- While potatoes roast, melt 2 tbsp butter in a saucepan over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and simmer for 2–3 minutes. Stir in Parmesan and let melt completely to form a smooth sauce.
- Transfer roasted potatoes to an oven-safe dish. Pour garlic cream sauce over them and toss gently to coat.
- Return to oven and bake for 10 more minutes until bubbly.
- Garnish with parsley and chili flakes before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizers
