Creamy Garlic Sauce Baby Potatoes Easy Side Dish
A simple, crowd-pleasing side — tender baby potatoes tossed in a silky, garlicky cream sauce with fresh herbs and a bright squeeze of lemon. Fast to make, flexible for dietary swaps, and perfect for weeknights or holiday tables.
Ingredients
- 1½ –2 lb 700–900 g baby potatoes, rinsed (use mixed colors if available)
- 2 tbsp olive oil divided; use extra for roasting if desired
- 3 tbsp unsalted butter or 3 tbsp olive oil for dairy-free
- 6 –8 garlic cloves finely minced (about 2–3 tbsp)
- 1 cup 240 ml heavy cream (or half-and-half; substitute full-fat coconut cream for vegan)
- ½ cup 120 ml low-sodium chicken or vegetable stock
- 1 tsp Dijon mustard optional
- 1 tbsp fresh lemon juice about ½ lemon
- 2 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh chives optional
- ¼ cup 20–25 g grated Parmesan (optional — omit for vegan)
- Salt and freshly ground black pepper to taste
- Pinch red pepper flakes or smoked paprika optional, for heat/smoke
Instructions
A — Prep & parboil (both finishes)
- Place potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt, bring to a boil, then simmer 10–15 minutes until a fork just pierces the largest potato. Drain and let sit to steam-dry for 2–3 minutes. If potatoes vary widely in size, halve the largest before cooking.
B — Silky Finish (creamy, no crisping)
- In a large skillet over medium heat, melt butter with 1 tbsp olive oil. Add minced garlic and sauté 1–2 minutes until fragrant and translucent — do not brown.
- Add stock and Dijon mustard, raise heat slightly and reduce 2–3 minutes until the liquid concentrates.
- Lower heat, stir in heavy cream and simmer gently 4–6 minutes until sauce thickens to coat the back of a spoon. Taste and season with salt and pepper.
- Add drained potatoes to the skillet and gently toss to coat. Warm through 2–3 minutes so flavors meld. Remove from heat, stir in lemon juice, parsley, chives, and Parmesan (if using). Serve immediately.
C — Crispy Finish (roasted/pan-crisped + sauce)
- Preheat oven to 425°F (220°C). Toss drained potatoes with remaining olive oil, salt, and pepper. Spread on a sheet pan and roast 20–25 minutes, shaking once, until golden and blistered. (Or pan-fry in a hot skillet in 2 tbsp oil until crisped.)
- While potatoes roast, make the garlic cream sauce: melt butter in a skillet, sauté garlic 1–2 minutes, add stock and reduce, then stir in cream and simmer until slightly thickened (4–6 minutes). Finish with lemon, herbs, and Parmesan.
- Either return roasted potatoes to the skillet and toss with the sauce, or plate potatoes and spoon warm sauce over them. Serve garnished with extra parsley and cracked black pepper.
Notes
- Garlic: For a milder, sweeter garlic note, roast a halved head of garlic (wrap in foil and roast 30–35 minutes at 400°F/200°C) and mash into the sauce instead of using raw-minced.
- Texture swap: Parboil then smash individual potatoes lightly and roast for extra crispy edges.
- Dairy-free / vegan: Use olive oil or vegan butter, substitute coconut cream for heavy cream, and omit Parmesan or use vegan cheese/nutritional yeast.
- Lighter option: Use half-and-half or a 1:1 mix of milk and stock; boost lemon and mustard to maintain flavor.
- Make-ahead: Parboil potatoes up to 48 hours in advance and refrigerate; re-crisp in a hot oven and make the sauce fresh. Sauce keeps 3–4 days refrigerated; reheat gently with a splash of stock.
- Freezing: Not recommended for cream sauces (separation). Freeze only the plain cooked potatoes (no sauce) up to 2 months; reheat and finish with freshly made sauce.
- Troubleshooting: If sauce is too thin, simmer to reduce; if it splits, lower the heat and whisk in a splash of stock. Avoid boiling cream.
- Salt in stages: Potato water should be lightly salted; adjust final seasoning after adding cream and cheese.
- Nutrition estimate: Calories listed below are approximate and depend on exact ingredients and portion size.