Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Servings: 4

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Ingredients

For the Potatoes

• 1½ lbs (700 g) baby potatoes (red, yellow, or mixed)
• 1 teaspoon salt (for boiling)
• Water to cover potatoes

For the Creamy Garlic Sauce

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 5 garlic cloves, minced
• 1 tablespoon all-purpose flour (optional, for a thicker sauce)
• 1 cup (240 ml) heavy cream
• ½ cup whole milk
• ½ cup grated Parmesan cheese
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning
• ¼ teaspoon paprika (optional)
• 1 tablespoon chopped fresh parsley
• Extra Parmesan for garnish

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Equipment

• Large pot
• Colander
• Large skillet
• Wooden spoon
• Measuring cups and spoons
• Knife
• Cutting board

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Instructions

Step 1: Cook the Potatoes

1. Wash the baby potatoes thoroughly.
2. Leave small potatoes whole; halve larger ones.
3. Bring a large pot of salted water to a boil.
4. Cook potatoes for 12–15 minutes until fork tender.
5. Drain well and set aside.

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Step 2: Make the Garlic Sauce

1. Heat butter and olive oil in a large skillet over medium heat.
2. Add minced garlic.
3. Cook for 1 minute until fragrant.
4. Stir in flour (if using) and cook for another minute.
5. Slowly whisk in heavy cream and milk.
6. Simmer for 2–3 minutes.

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Step 3: Add Cheese

1. Stir in Parmesan cheese.
2. Add salt, pepper, Italian seasoning, and paprika.
3. Simmer until the sauce becomes smooth and creamy.

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Step 4: Combine

1. Add the cooked baby potatoes.
2. Toss gently until every potato is coated.
3. Simmer for 2–3 minutes.

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Step 5: Serve

Sprinkle with:

• Fresh parsley
• Extra Parmesan cheese
• Fresh cracked black pepper

Serve immediately.

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Tips

• Don’t overcook the potatoes or they’ll fall apart.
• Fresh garlic gives the best flavor.
• Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
• For extra richness, use all heavy cream instead of half cream and half milk.
• Add cooked bacon bits or sautéed mushrooms for a heartier dish.

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Variations

• Spicy: Add red pepper flakes.
• Herb: Mix in thyme, rosemary, or dill.
• Cheesy: Add mozzarella or Gruyère.
• Protein: Stir in grilled chicken or shrimp.
• Vegetarian: Use vegetable broth if thinning the sauce.

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Storage

• Refrigerate in an airtight container for up to 3 days.
• Reheat gently on the stovetop with a splash of milk or cream.
• Freezing is not recommended, as cream sauces can separate.

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Nutrition (Approximate Per Serving)

• Calories: 385
• Protein: 10 g
• Carbohydrates: 31 g
• Fat: 25 g
• Saturated Fat: 14 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 430 mg
• Calcium: 220 mg
• Potassium: 780 mg

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Allergen Information

Contains:

• Milk (butter, cream, milk, Parmesan)
• Wheat (if flour is used)

Does Not Contain:

• Peanuts
• Tree nuts
• Eggs
• Soy
• Fish
• Shellfish
• Sesame

Nut Safety: This recipe contains no peanuts or tree nuts. If cooking for someone with a severe nut allergy, always check labels on butter, cheese, and seasonings for potential cross-contact during manufacturing.

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Frequently Asked Questions (FAQs)

Q: Can I use regular potatoes?
Yes. Yukon Gold or red potatoes cut into bite-sized pieces work very well.

Q: Can I make this ahead of time?
Yes. Prepare it a day in advance and reheat gently with a splash of milk or cream.

Q: Can I use half-and-half instead of heavy cream?
Yes, though the sauce will be a little lighter and less rich.

Q: How do I make the sauce thicker?
Use the flour as directed, simmer a bit longer, or add a little extra Parmesan cheese.

Q: Can I make it gluten-free?
Yes. Omit the flour or replace it with a gluten-free flour blend or cornstarch slurry.

Q: What pairs well with creamy garlic baby potatoes?
They’re delicious alongside grilled steak, roasted chicken, baked salmon, pork chops, meatloaf, or roasted vegetables.

Q: Can I add vegetables?
Absolutely. Spinach, broccoli, peas, asparagus, or mushrooms all pair well with the creamy garlic sauce.