Description
Tender baby potatoes roasted to golden perfection and coated in a rich, silky creamy garlic sauce with fresh herbs. A quick and comforting side dish perfect for any occasion.
Ingredients
Scale
- 1.5 pounds baby potatoes (small, waxy types like Yukon Gold or red potatoes)
- 4–5 large garlic cloves, minced
- 3 tablespoons unsalted butter
- ½ cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt (adjust to taste)
- Freshly ground black pepper to taste
- ¼ cup grated Parmesan cheese (optional)
- Chopped parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and halve the baby potatoes. Leave very small potatoes whole, ensuring similar size for even cooking.
- In a mixing bowl, toss the potatoes with olive oil, salt, and pepper until well coated.
- Spread the potatoes out on a baking sheet in a single layer to avoid steaming.
- Roast the potatoes for 20-25 minutes, flipping halfway through, until tender inside and golden outside.
- While potatoes roast, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned.
- Lower the heat and pour in the heavy cream. Stir continuously and warm for 3-4 minutes until slightly thickened.
- If using, stir in grated Parmesan cheese until melted. Season the sauce with salt, pepper, and chopped fresh thyme. Remove from heat.
- Transfer roasted potatoes to a large bowl. Pour the warm creamy garlic sauce over and gently toss to coat.
- Optionally, transfer coated potatoes back to the baking sheet and broil for 2-3 minutes to caramelize the sauce. Watch closely to prevent burning.
- Garnish with chopped parsley and serve immediately warm.
Notes
If sauce is too thick, whisk in a splash of milk or broth to loosen. Avoid burning garlic by cooking it gently and stirring often. Broil at the end adds a caramelized texture but watch carefully to prevent burning. For dairy-free, substitute butter with olive oil and heavy cream with coconut or cashew cream. Serve warm and reheat gently to maintain sauce texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 280
- Sugar: 2
- Sodium: 400
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 4
- Protein: 5
Keywords: baby potatoes, creamy garlic sauce, roasted potatoes, easy side dish, comfort food, garlic butter sauce