Few dishes bring as much comfort as tender baby potatoes coated in a rich, velvety garlic sauce. This recipe combines the natural sweetness of baby potatoes with the bold flavor of garlic, balanced by the richness of cream and butter. It’s a side dish that feels indulgent yet simple, making it perfect for both family dinners and special occasions.
Baby potatoes are ideal for this dish because of their delicate skin and creamy interior. When paired with a luscious garlic cream sauce, they transform into something truly satisfying. Serve this alongside roasted meats, grilled fish, or even as part of a vegetarian spread, and you’ll have a side dish everyone reaches for first.
The Ingredients
500 g baby potatoes
150 ml thick fresh cream
3 cloves garlic (about 15 g), finely minced or crushed
30 g butter
15 ml olive oil
Salt and black pepper to taste
Fresh parsley or chives for garnish (optional)
The Instructions
Begin by preparing the potatoes. Wash them thoroughly, leaving the skins on for extra texture and flavor. Place them in a pot of salted water, bring to a boil, and cook until fork-tender, about 12 to 15 minutes depending on size. Drain and set aside.
In a large skillet, heat the olive oil and butter together over medium heat. Once the butter has melted and starts to foam, add the minced garlic. Sauté gently for 1 to 2 minutes until fragrant, being careful not to let it burn.
Reduce the heat slightly and stir in the cream. Let it simmer for 3 to 4 minutes, allowing the sauce to thicken slightly. Season with salt and freshly ground black pepper.
Add the cooked baby potatoes to the skillet and toss them in the creamy garlic sauce until evenly coated. Allow them to sit in the sauce for 2 to 3 minutes on low heat so they absorb the flavors.
Transfer to a serving dish and garnish with chopped parsley or chives for a fresh finishing touch. Serve warm.
Serving Ideas
This dish pairs beautifully with roasted chicken, grilled lamb chops, or even baked salmon. For a vegetarian meal, serve it with sautéed greens or a fresh salad. You can also sprinkle grated Parmesan or Pecorino over the top for an extra layer of richness.
Storage
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet with a splash of cream or milk to bring back the silky texture of the sauce.
Baby Potatoes in Creamy Garlic Sauce is proof that simple ingredients can make a dish feel incredibly luxurious. Creamy, garlicky, and deeply comforting, it’s a recipe you’ll find yourself making over and over again.