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Creamy Garlic Sauce Baby Potatoes

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A comforting side dish of tender baby potatoes coated in a rich, creamy garlic sauce, perfect for weeknights and gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1.5 pounds baby potatoes, cleaned and halved
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Place the halved baby potatoes in a mixing bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
  3. Spread the potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until golden brown and tender.
Sauce
  1. Meanwhile, in a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
  2. Pour in the heavy cream, stirring well. Add the dried thyme and oregano, and let the sauce simmer for about 5 minutes to thicken slightly.
  3. Stir in the Parmesan cheese until fully melted and the sauce is smooth.
  4. Add the roasted potatoes to the skillet and gently toss them in the creamy garlic sauce, ensuring they are well-coated.
  5. Heat for an additional 2-3 minutes to allow the potatoes to absorb the sauce flavors. Season with additional salt and pepper if needed.
  6. Remove from heat and garnish with freshly chopped parsley. Serve immediately and enjoy!

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 6gFat: 30gSaturated Fat: 18gSodium: 500mgFiber: 3gSugar: 1g

Notes

Feel free to experiment with herbs or swap out Parmesan for your favorite cheese to suit your taste. If you have leftovers, store in an airtight container and refrigerate for up to 3 days. To reheat, warm in a skillet over low heat, adding cream or milk if needed.
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