So, Baby Potatoes in Creamy Garlic Sauce—Let Me Tell You
You know how some recipes just sneak their way into your regular rotation? These Creamy Garlic Sauce Baby Potatoes are one of those for me. I started making them when I needed a last-minute side for a Sunday roast (okay, I forgot to buy bread) and somehow, they totally stole the show. My cousin now requests them every time he pops round—because apparently, mashed potatoes are "so last year" (his words, not mine). Plus, who doesn't get a kick out of potatoes swimming in a rich, garlicky sauce? Oh, and if you spill a bit on the counter while whisking, just call it rustic. Happens to the best of us.
Why I Keep Coming Back to This Recipe
I make these whenever we're all feeling like something cozy but not too fancy—for real, they're a hug in a bowl. My family goes a bit mad for them (especially my mum, who now claims she never even liked potatoes before this, which is definitely a fib). Also, I used to struggle getting a sauce creamy without lumps; this recipe taught me patience (and that a whisk is your best mate). Oh, and it's basically impossible to mess up, unless you forget the garlic... yeah, I've done that once and let's just say, it was not the same dish.
What You'll Need (And Honestly, a Few Swaps Are Fine)
- 1kg baby potatoes (the cute small ones; I grab any color—red, yellow, whatever's on sale)
- 3-4 cloves garlic, minced (or honestly, a big spoonful of the jar stuff if you're in a pinch—no judgment)
- 2 tablespoons butter (I've also used olive oil when I ran out, still tasty)
- 1 cup heavy cream (sometimes I cheat and use half-and-half with a splash of milk—creamier is better, though)
- ½ cup grated parmesan (my gran swears by the fancy Italian kind, but store-brand works fine—don't stress)
- Salt and black pepper, to taste
- Handful of fresh parsley or chives, chopped up (skip if you can't be bothered, but it does look cheerful)
Alright, Let's Make These Potatoes
- Boil the Potatoes: Toss your baby potatoes into a big pot, cover them with water, add a generous pinch of salt. Bring to a boil, then simmer for about 15 minutes or until they're fork-tender. (Sometimes I just poke one with a butter knife to check—don't overthink it.)
- Drain and Set Aside: Once they're soft, drain the potatoes and let them hang out in the colander. If some split, that's fine; they soak up more sauce this way anyway.
- Make the Garlic Sauce: In the same pot (saves on washing up), melt the butter over medium-low. Add the minced garlic and cook gently for a minute or two until you can really smell it—but keep an eye, garlic goes from gold to burnt in a blink. If it clumps, give it a quick stir; it'll smooth out in a sec.
- Add Cream: Pour in the cream and whisk it around (this is the bit where I sneak a taste—just to be sure it's garlicky enough). Let it bubble very gently for a couple of minutes until it thickens just a bit. Don't panic if it seems thin; the cheese will sort that out.
- Cheese & Season: Stir in the parmesan, a good pinch of salt, and plenty of black pepper. It should turn glossy. If it's too thick, add a splash of milk; if it's too runny, just simmer it a bit longer. Honestly, it always looks a bit odd at first but comes together.
- Finish Up: Tip the potatoes back in, toss gently to coat them all over, and let them warm through for a minute or two. If you’re feeling fancy, shower some herbs on top.
Notes from a Slightly Distracted Home Cook
- If your sauce splits (been there), just take it off the heat and whisk like mad. Sometimes a splash of cold milk saves the day.
- Forgot to salt the water? No big deal—just season the sauce well at the end.
- I once used frozen baby potatoes right from the freezer—worked fine, just took a bit longer.
Potato Experiments (A Few That Actually Worked)
- Tried adding a squeeze of lemon once—surprisingly nice, adds brightness.
- Once threw in crispy bacon bits. Not necessary, but, well, bacon.
- Tried roasting the potatoes instead of boiling—too much faff for a weeknight, to be honest.
- Don’t try swapping out the cream for yoghurt, unless you like things really tangy. Not my best move.
Do You Really Need Special Equipment?
I usually use a big old pot and a whisk. But if you’re short on whisks, a fork works (mostly). A garlic press is nice if you have it, but honestly, smashing garlic with the side of a knife is kinda fun and works just as well.
How to Store (Though, Honestly...)
Supposedly keeps fine in the fridge, covered, for two days. But in my house, it never lasts more than a day—someone's always sneaking a midnight spoonful. If you do have leftovers, reheat gently with a splash of milk, or the sauce might get a bit thick and stubborn.
How I Like to Serve Them (But You Do You)
Most days, we just pile these into a big bowl and let everyone dig in. But they're brilliant with roast chicken or grilled fish (here’s a roast chicken recipe I love). During winter, I sometimes just eat them as lunch with a chunk of bread. My aunt insists they're best with a sprinkle of smoked paprika—worth a go.
Things I Learned the Hard Way (Pro Tips)
- Don't rush the garlic—undercooked garlic is kind of harsh, and burnt garlic is, well, tragic.
- Adding the cheese too soon can make the sauce go stringy (ask me how I know!)
- Actually, I find it works better if you let the potatoes rest in the sauce for a few minutes before serving—they soak up more flavor.
FAQ – Real Questions I’ve Gotten (Or Just Imagined!)
- Can I use bigger potatoes instead of baby?
Sure, just chop them up (honestly, I do this when I forget to buy the small ones). Boil until tender, same idea. - What if I don’t eat dairy?
Try swapping the cream and butter for a plant-based version—I've heard cashew cream works, but I haven’t actually tried it. Let me know if you do? - Is this good cold?
Depends who you ask! My brother eats them out of the fridge, but I prefer them warm. Maybe room temp if you’re taking them to a picnic. - Can I freeze leftovers?
I probably wouldn’t—the sauce goes a bit weird after freezing. But if you try it and it works, give me a shout. - How garlicky are they?
Pretty garlicky! But you can always use less (or more, if you're like me and think there's no such thing as too much garlic).
Oh, before I forget—if you ever want to try making your own garlic powder, I found this little guide handy: How to Make Garlic Powder. Not that you need it for this recipe, but sometimes I just go down rabbit holes online. Anyway, hope you give these potatoes a go. If they become your new favorite, well, I’ll take partial credit.
Ingredients
- 1.5 lbs baby potatoes, washed and halved
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1Place the baby potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 12-15 minutes until fork-tender. Drain and set aside.
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2In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
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3Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, salt, and black pepper. Cook for 2-3 minutes until the sauce thickens slightly.
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4Add the cooked baby potatoes to the skillet and toss to coat them evenly in the creamy garlic sauce.
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5Remove from heat, sprinkle with chopped fresh parsley, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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