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Creamy Garlic Sauce Baby Potatoes

The most incredible creamy garlic baby potatoes you'll ever taste - perfectly tender potatoes smothered in a rich, velvety garlic cream sauce with fresh herbs and a hint of parmesan.

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Creamy Garlic Sauce Baby Potatoes - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Expert Cooking Tips for Perfect Garlic Potatoes

Essential Ingredients Selection

Creating Your Masterpiece

Potato Preparation:
Begin by selecting uniformly sized baby potatoes and cutting them evenly. Thorough drying ensures optimal browning and prevents steaming during roasting.
Perfect Roasting:
High heat roasting at 425°F creates beautifully caramelized surfaces while maintaining fluffy interiors. The cut-side down placement maximizes browning contact.
Sauce Foundation:
Building the roux with butter, garlic, and flour creates a stable base that prevents the cream sauce from breaking and ensures smooth consistency.
Cream Integration:
Gradual cream addition while whisking continuously prevents lumps and creates a silky smooth sauce that coats the potatoes beautifully.
Final Assembly:
Gently folding roasted potatoes into the warm cream sauce preserves their crispy edges while ensuring even coating throughout.
Creamy Garlic Sauce Baby Potatoes - secondary view

The Art of Perfect Creamy Garlic Potatoes

Potato Preparation
Begin by selecting uniformly sized baby potatoes and cutting them evenly. Thorough drying ensures optimal browning and prevents steaming during roasting.
Perfect Roasting
High heat roasting at 425°F creates beautifully caramelized surfaces while maintaining fluffy interiors. The cut-side down placement maximizes browning contact.
Sauce Foundation
Building the roux with butter, garlic, and flour creates a stable base that prevents the cream sauce from breaking and ensures smooth consistency.
Cream Integration
Gradual cream addition while whisking continuously prevents lumps and creates a silky smooth sauce that coats the potatoes beautifully.
Final Assembly
Gently folding roasted potatoes into the warm cream sauce preserves their crispy edges while ensuring even coating throughout.
Expert Cooking Tips for Perfect Garlic Potatoes
Potato Selection: Choose similar-sized baby potatoes for even cooking - fingerlings or small red potatoes work perfectly for this recipe.
Dry is Key: Pat potatoes completely dry before roasting to achieve golden, crispy exteriors that contrast beautifully with the creamy sauce.
Don't Rush the Garlic: Sauté garlic just until fragrant to avoid burning, which would create bitter flavors in your cream sauce.
Sauce Consistency: Add cream gradually while whisking to prevent lumps and achieve a silky smooth texture throughout.
Fresh Herb Finish: Add fresh herbs at the end to maintain their bright color and fresh flavor impact.
Serving Temperature: Serve immediately while hot for the best texture contrast between crispy potatoes and warm cream sauce.
Creamy Garlic Sauce Baby Potatoes - tertiary view

Creamy Garlic Sauce Baby Potatoes

The most incredible creamy garlic baby potatoes you'll ever taste - perfectly tender potatoes smothered in a rich, velvety garlic cream sauce with fresh herbs and a hint of parmesan.

Italian Cream Stuffed Cannoncini
Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
Chef
JUE
Category
Side Dishes
Difficulty
Medium
Cuisine
European
Yield
6 servings
Dietary
Vegetarian, Gluten-Free
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0% Complete

Ingredients

Custard Cream
01
2 lbs small baby potatoes, halved (or quartered if large)
02
4 tablespoons olive oil
03
1 teaspoon salt
04
4 tablespoons unsalted butter
05
6 cloves garlic, minced
06
1 tablespoon all-purpose flour
07
1 cup heavy cream
08
½ cup grated Parmesan cheese
09
2 tablespoons fresh parsley, chopped
10
1 tablespoon fresh thyme leaves
11
¼ teaspoon black pepper
12
Extra Parmesan and herbs for garnish

Instructions

01
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02
Wash and halve the baby potatoes. Pat them completely dry with paper towels.
03
In a large bowl, toss the halved potatoes with olive oil and salt until evenly coated.
04
Arrange potatoes cut-side down on the prepared baking sheet in a single layer.
05
Roast for 20-25 minutes until golden brown and fork-tender, flipping once halfway through.
06
Meanwhile, in a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1-2 minutes until fragrant.
07
Sprinkle flour over the garlic butter and whisk constantly for 1 minute to create a roux.
08
Gradually pour in the heavy cream while whisking continuously to prevent lumps from forming.
09
Add Parmesan cheese, thyme, and black pepper. Simmer for 2-3 minutes until sauce thickens and coats the back of a spoon.
10
Add the roasted potatoes to the creamy garlic sauce, gently toss to coat. Garnish with fresh parsley and extra Parmesan before serving hot!