How long do you boil baby potatoes before adding cream sauce?

Boil the halved baby potatoes in salted water for about 12 to 15 minutes, until they are fork tender but not falling apart. Drain them well and set them aside before adding them to the sauce. Draining thoroughly helps keep the cream sauce from becoming thin.

Do you peel baby potatoes for creamy garlic sauce?

No, you do not need to peel baby potatoes for this recipe. Their thin skins are tender, save prep time, and help the potatoes hold their shape in the sauce. Wash and scrub them well, halve them, and cut any larger potatoes so the pieces cook evenly.

Can you use half-and-half instead of heavy cream for potato sauce?

Yes, half-and-half can replace the 1 cup of heavy cream for a lighter sauce, but the result will be thinner and less rich. Avoid using milk on its own because it is too thin for this sauce. Simmer gently for 3 to 4 minutes so the sauce thickens slightly before adding the potatoes.

How long do creamy garlic potatoes last in the fridge?

Leftovers keep in the refrigerator in an airtight container for up to 3 days. Reheat them gently on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce as it warms. Freezing is not recommended because creamy sauces tend to separate after thawing.

Creamy Garlic Sauce Baby Potatoes for a Rich and Simple Side Dish

Name: Creamy Garlic Sauce Baby Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 2 pounds baby potatoes, halved; 2 tablespoons olive oil (or butter); 4 cloves garlic, minced; 1 small onion, finely chopped (optional, for extra flavor); 1 cup heavy cream; ½ cup chicken or vegetable broth; ½ teaspoon salt, adjust to taste; ¼ teaspoon black pepper; ½ teaspoon dried thyme (or Italian seasoning); ½ cup grated Parmesan cheese, grated; 2 tablespoons fresh parsley, chopped (for garnish)

Ingredients

Scale

2 pounds baby potatoes, halved
2 tablespoons olive oil (or butter)
4 cloves garlic, minced
1 small onion, finely chopped (optional, for extra flavor)
1 cup heavy cream
½ cup chicken or vegetable broth
½ teaspoon salt, adjust to taste
¼ teaspoon black pepper
½ teaspoon dried thyme (or Italian seasoning)
½ cup grated Parmesan cheese, grated
2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

Cook the potatoes
1-Bring a large pot of salted water: Bring a large pot of salted water to a boil.
2-Add the baby potatoes and cook until: Add the baby potatoes and cook until fork-tender, about 12-15 minutes.
3-Drain and set aside: Drain and set aside.

Make the garlic cream sauce
4-In a large skillet, heat olive oil: In a large skillet, heat olive oil (or butter) over medium heat.
5-Add garlic (and onion if using) and: Add garlic (and onion if using) and sauté for 1-2 minutes until fragrant.
6-Stir in the heavy cream and broth,: Stir in the heavy cream and broth, then season with salt, pepper, and thyme.
7-Simmer gently for 3-4 minutes until slightly: Simmer gently for 3-4 minutes until slightly thickened.

Combine potatoes with sauce
8-Add the cooked potatoes into the skillet: Add the cooked potatoes into the skillet.
9-Toss gently to coat them in the: Toss gently to coat them in the creamy garlic sauce.
10-Stir in the Parmesan cheese and let: Stir in the Parmesan cheese and let everything simmer together for 2-3 minutes.

Serve
11-Garnish with fresh parsley: Garnish with fresh parsley.
12-Serve warm as a side dish with: Serve warm as a side dish with roasted meats, chicken, or seafood.

Last Step:

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Author: Brandi Oshea
Prep Time: 15 min
Cook Time: 25 min
Method: stovetop