These Creamy Garlic Sauce Baby Potatoes are a comforting and hearty side dish that transforms simple boiled potatoes into something special. Tender baby gold potatoes are bathed in a rich, velvety cream sauce loaded with sautéed onions, sweet carrots, and plenty of garlic.
With a luscious texture and savory flavor profile, this dish is the perfect accompaniment to a holiday feast or a cozy weeknight dinner.
Recipe Details
- Flavor Profile: This dish is rich and savory, featuring the sweetness of carrots and caramelized onions balanced by the milky richness of heavy cream and aromatic garlic.
- Texture: Soft, buttery potatoes are coated in a thick, smooth sauce with tender bits of vegetables throughout.
- Time: 15 minutes prep, 20 minutes cook time.
- Difficulty: Easy. It involves boiling potatoes and making a simple roux-based cream sauce in a skillet.
What You’ll Need
To make this recipe, you will need a large pot for boiling the potatoes and a large skillet to prepare the sauce and combine everything. A grater is essential for the carrots, ensuring they cook quickly and melt into the sauce. The ingredients rely on baby potatoes for their creamy texture, heavy cream for richness, and fresh vegetables to build the flavor base.
Ingredient Notes
- Baby Dutch Yellow Potatoes – These small, waxy potatoes have a thin skin and a naturally buttery flavor. Leaving them whole (or halved if large) keeps their structure intact.
- Onion – Two cups of chopped onion might seem like a lot, but they cook down to add a deep savory sweetness to the sauce.
- Carrots – Grated carrots add natural sweetness and a beautiful orange hue to the creamy sauce.
- Heavy Whipping Cream – This is the key to the luxurious texture. It reduces slightly to coat the potatoes perfectly.
- Garlic – Finely chopped garlic provides the aromatic punch that cuts through the cream.
- Flour – A tablespoon of flour acts as a thickener, ensuring the sauce clings to the potatoes rather than sliding off.
- Parsley – Freshly chopped parsley adds a burst of color and freshness to finish the dish.
Add-ins and Substitutions
- Herbs – Fresh thyme or dill would be excellent additions to the sauce for a more herbal note.
- Cheese – Stirring in ½ cup of grated Parmesan cheese at the end would add a salty, nutty kick.
- Vegetables – You can add peas or corn along with the potatoes for more variety and color.
How to Make Creamy Garlic Sauce Baby Potatoes
- Boil the Potatoes: Fill a pot with salted water and bring it to a boil. Add the baby gold potatoes. Bring to a gentle boil, reduce to medium heat, and cook until the baby potatoes are soft when pierced with a knife. Carefully drain the water and set the potatoes aside.
- Sauté Aromatics: In a large skillet, preheat 2 tablespoons of olive oil on medium heat. Add the finely chopped garlic clove and sauté for 1 minute until fragrant.
- Cook Vegetables: Add the 2 cups of chopped onion and sauté for 5 minutes, stirring a few times until softened. Next, add the 2 cups of grated carrots and sauté for 5 more minutes, stirring occasionally.
- Make the Sauce: Sprinkle 1 tablespoon of flour over the sautéed onions and carrots and stir until combined (this cooks out the raw flour taste). Pour in the 2 cups of heavy whipping cream, stir continuously, and bring it to a gentle boil. The sauce will begin to thicken. Season with salt and pepper to taste.
- Combine and Serve: Add the boiled baby potatoes to the skillet. Stir gently to coat them with the creamy sauce until combined and heated through. Garnish with ¼ cup of finely chopped parsley and enjoy!
Pro Tip: Make sure to salt the water when boiling the potatoes. This is your only chance to season the inside of the potato itself. If you skip this, the potatoes might taste bland even with the delicious sauce on the outside.
Recipe Tips
- Don’t Overcook Potatoes: Watch the potatoes closely while boiling. You want them tender (knife slides in easily) but not falling apart, or they will turn into mashed potatoes when you stir them into the sauce.
- Grate Carrots Finely: Using the fine or medium side of your grater helps the carrots cook faster and blend better into the sauce texture.
- Sauce Thickness: If the sauce gets too thick while simmering, you can splash in a little milk or chicken broth to reach your desired consistency.
FAQs
- Do I need to peel the potatoes? No, baby Dutch yellow potatoes have very thin, tender skins that are delicious to eat. Just give them a good wash before boiling.
- Can I use half-and-half? You can, but the sauce will be thinner and less rich. You might need to increase the flour slightly to compensate.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Serving Suggestions
- Roast Chicken: This is the perfect creamy side dish for a simple roast chicken.
- Steak: Serve alongside a seared steak for a steakhouse-quality dinner.
- Green Beans: A side of crisp green beans or asparagus balances the richness of the cream sauce.
Make This Recipe in Advance
- Prep: You can boil the potatoes and grate the carrots a day in advance. Store them separately in the fridge.
- Reheating: When ready to serve, make the sauce fresh in the skillet, then toss in the pre-boiled potatoes to warm them through.
Creamy Garlic Sauce Baby Potatoes
- Total Time: 35 minutes
- Yield: 6 Servings 1x
Description
These Creamy Garlic Sauce Baby Potatoes are a comforting and hearty side dish that transforms simple boiled potatoes into something special. Tender baby gold potatoes are bathed in a rich, velvety cream sauce loaded with sautéed onions, sweet carrots, and plenty of garlic. With a luscious texture and savory flavor profile, this dish is the perfect accompaniment to a holiday feast or a cozy weeknight dinner.
Ingredients
- 2–3 lb Baby Dutch Yellow Potatoes (washed, left whole or halved if large)
- 2 tablespoons olive oil
- 2 cups onion, chopped
- 2 cups carrots, grated
- 1 clove garlic, finely chopped
- 1 tablespoon all-purpose flour
- 2 cups heavy whipping cream
- 1/4 cup fresh parsley, finely chopped
- Salt and black pepper, to taste
Instructions
Boil the Potatoes
Place the potatoes in a large pot and cover with salted water. Bring to a boil over medium-high heat. Reduce heat and cook until the potatoes are tender when pierced with a knife (about 15-20 minutes). Drain carefully and set aside.
Sauté Aromatics
While potatoes boil, heat the olive oil in a large skillet over medium heat. Add the finely chopped garlic and sauté for about 1 minute until fragrant.
Cook Vegetables
Add the chopped onions to the skillet. Sauté for 5 minutes, stirring occasionally, until softened. Add the grated carrots and sauté for another 5 minutes.
Make the Sauce
Sprinkle the flour over the sautéed onions and carrots. Stir well for about a minute to cook out the raw flour taste. Pour in the heavy whipping cream. Stir continuously and bring to a gentle boil. The sauce will begin to thicken. Season generously with salt and pepper.
Combine
Add the boiled potatoes to the skillet with the sauce. Stir gently to coat the potatoes completely and heat everything through.
Serve
Remove from heat. Garnish with the fresh chopped parsley and serve warm.
Notes
Salt the Water: When boiling the potatoes, make sure the water is well-salted. This is your only chance to season the inside of the potato; otherwise, they may taste bland regardless of the sauce.
Don’t Peel: Baby Dutch Yellow potatoes have very thin, delicate skins that add texture and nutrients. There is no need to peel them just wash them well.
Grate Finely: Use the fine or medium side of your box grater for the carrots. This ensures they cook quickly and melt into the sauce rather than remaining crunchy.
Sauce Consistency: If the sauce becomes too thick while simmering, splash in a little milk or chicken broth to reach your desired consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling / Skillet
- Cuisine: American / European
Nutrition
- Serving Size: 1 Serving
- Calories: 420
- Sugar: 6g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 90mg
Keywords: creamy baby potatoes, garlic potato side dish, holiday side dishes, dutch yellow potatoes, vegetable cream sauce, easy potato recipes, vegetarian sides
