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