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A close-up shot of creamy baby potatoes in a skillet, highlighting the rich garlic cream sauce and fresh parsley garnish.

Creamy Garlic Baby Potatoes (The Ultimate Easy Side Dish)

This easy recipe features baby potatoes with crispy skins and tender centers, all coated in a luscious, savory garlic cream sauce. It's the perfect, restaurant-quality side dish for any weeknight dinner or special occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs baby potatoes Yukon Gold or red
  • 4 tbsp unsalted butter
  • 5 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth or vegetable broth
  • 1/3 cup grated Parmesan cheese
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 Large Pot
  • 1 Large Skillet

Instructions
 

  1. Place washed baby potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well.
  2. In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and chicken broth, bring to a simmer, and cook for 3-4 minutes to thicken. Stir in the Parmesan cheese until melted.
  3. Add the drained potatoes to the skillet. Gently toss to coat everything in the sauce. Simmer for 5 minutes for the flavors to meld. Season with salt and pepper, stir in fresh parsley, and serve immediately.

Notes

For extra crispy skins, you can briefly pan-sear the boiled and dried potatoes in a little olive oil before adding them to the cream sauce.
Feel free to add other herbs like chives, thyme, or rosemary for different flavor profiles.
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