Description

These Creamy Garlic Baby Potatoes are the perfect combination of crispy roasted skins and tender insides, all smothered in a silky, garlicky cream sauce. Finished with a sprinkle of fresh herbs and a touch of lemon zest, this dish feels luxurious yet approachable, and pairs beautifully with a variety of mains or stands strong as a dish on its own.

Ingredients

1.5 pounds baby potatoes

2 tablespoons olive oil

Salt and freshly ground black pepper to taste

3 tablespoons unsalted butter

4 cloves garlic finely minced

1 cup heavy cream

0.5 teaspoon chili flakes (optional)

0.25 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley

Zest of 1 lemon (optional)

Instructions

1. Place the baby potatoes in a large pot and cover with salted cold water. Bring to a boil and simmer for 10–12 minutes until just fork-tender. Drain and steam dry.

2. Preheat the oven to 425°F (220°C). Toss the potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden and crispy.

3. In a saucepan, melt butter over medium-low heat. Add minced garlic and cook for 1–2 minutes until fragrant.

4. Pour in the cream, stirring constantly. Let simmer for 4–5 minutes until slightly thickened.

5. Stir in chili flakes (if using), Parmesan cheese, and lemon zest. Season to taste with salt and pepper. Remove from heat.

6. Transfer roasted potatoes to a bowl. Pour warm garlic cream sauce over and gently toss to coat.

7. Sprinkle with chopped parsley and serve hot.

Notes

Serve immediately for best texture. Reheat gently with a splash of cream if needed.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Roasting & Stovetop
Cuisine: Comfort Food / Modern European

Nutrition

Serving Size: About 1 cup
Calories: 310
Sugar: 2g
Sodium: 280mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 5g
Cholesterol: 50mg

Keywords: garlic potatoes, creamy potatoes, baby potatoes, holiday side