A delicious recipe for creamy garlic sauce baby potatoes, perfect as a side dish.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Side Dish
Method:Boiling and Sautéing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 pounds baby potatoes (red, Yukon Gold, or mixed), halved if large
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons unsalted butter
6 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup heavy cream
½ cup chicken broth (or vegetable broth)
½ cup freshly grated Parmesan cheese
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes (optional)
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
2 tablespoons chopped fresh parsley (for garnish)
Extra grated Parmesan cheese (for garnish)
Fresh chives (optional, for garnish)
Instructions
Place the baby potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15–18 minutes, or until fork-tender. Drain well.
Optional: For crispier potatoes, toss them with the olive oil and roast at 425°F (220°C) for 10–15 minutes, until lightly golden.
Melt the butter in a large skillet over medium heat. Add the garlic and cook for 30–60 seconds, until fragrant.
Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken broth, followed by the heavy cream. Simmer for 3–4 minutes, stirring frequently, until slightly thickened.
Stir in the Parmesan cheese, Dijon mustard, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Cook until the cheese has melted and the sauce is smooth.
Add the cooked potatoes to the skillet. Gently toss until all the potatoes are coated in the creamy garlic sauce. Simmer for 2–3 minutes to allow the flavors to blend.
Garnish with chopped parsley, extra Parmesan cheese, and fresh chives if desired.
Notes
Serving suggestions include grilled steak, roast chicken, baked salmon, pork chops, garlic butter shrimp, and roasted vegetables.