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A close-up, side-angle shot of creamy garlic baby potatoes in a ceramic baking dish, topped with fresh parsley and Parmesan, showing the rich, bubbly sauce and tender potatoes

Creamy Garlic Parmesan Baby Potatoes

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Imagine perfectly tender baby potatoes bathed in a rich, velvety garlic-infused cream sauce, finished with a golden crust of Parmesan. This dish is an absolute showstopper, turning a humble side into a luxurious experience that’s surprisingly easy to make. Get ready for a new family favorite!

  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 lbs baby potatoes (yellow, red, or tricolor), washed and halved if larger than 1 inch
  • 4 tablespoons unsalted butter
  • 6-8 cloves garlic, minced
  • 1.5 cups heavy cream
  • 1/2 cup finely grated Parmesan cheese, plus more for garnish
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for a subtle kick)
  • 1/2 teaspoon dried thyme
  • Salt to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish or a large oven-safe skillet.
  2. Wash and thoroughly dry the baby potatoes. If any are larger than 1 inch in diameter, halve them to ensure even cooking. Set aside.
  3. In a medium saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown it.
  4. Pour in the heavy cream, then stir in the 1/2 cup of finely grated Parmesan cheese, onion powder, black pepper, red pepper flakes (if using), and dried thyme. Bring the mixture to a gentle simmer, stirring constantly, until the sauce thickens slightly, about 3-5 minutes. Season with salt to taste.
  5. Add the prepared baby potatoes directly into the creamy garlic sauce in the saucepan. Toss gently until all the potatoes are well coated. Alternatively, transfer the potatoes to your prepared baking dish and pour the creamy garlic sauce over them, ensuring they are evenly coated.
  6. Bake for 30-35 minutes, or until the baby potatoes are fork-tender and the sauce is bubbly and slightly golden. For an extra golden crust, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
  7. Remove from oven, let stand for a few minutes. Garnish generously with fresh chopped parsley and an extra sprinkle of Parmesan cheese before serving. Serve hot and enjoy these delicious creamy garlic baby potatoes!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. For a richer flavor, you can add a pinch of nutmeg to the cream sauce. Feel free to experiment with other fresh herbs like chives or dill for garnish. These potatoes make a fantastic side for roasted chicken, steak, or fish.

  • Author: Cook Reel
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American Comfort

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 4g
  • Sodium: 280mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 85mg

Find it online: https://cookreel.com/creamy-garlic-baby-potatoes/

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