These are halved baby potatoes roasted in olive oil until golden, then tossed in a garlic sauce of heavy cream, thyme, parsley, Parmesan and lemon juice. The sauce is made on the stovetop while the potatoes roast, so everything is ready together. The recipe makes 6 servings and takes 40 minutes in total.
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The lemon juice matters. It cuts through the cream and keeps the sauce from tasting heavy. Serve the potatoes as a side with grilled meat, or as a vegetarian dish on their own.
What Goes in the Dish
The full amounts are in the recipe card at the bottom. This is what each ingredient does.
- Baby potatoes (2 pounds, halved): tender, and they soak up the sauce well.
- Olive oil (4 tablespoons), salt (1 teaspoon) and black pepper (1/2 teaspoon): the oil helps the potatoes brown on the outside during roasting.
- Heavy cream (1 cup): the base of the sauce.
- Garlic (4 cloves, minced): the main flavor. Fresh garlic gives a stronger taste than pre-minced.
- Dried thyme (1 teaspoon) and dried parsley (1 teaspoon): they season the sauce.
- Parmesan (1/4 cup, grated): adds a cheesy depth.
- Lemon juice (1 tablespoon): balances the richness.
- Fresh parsley: chopped, for garnish.
Roasting and Saucing
Wash and halve the potatoes, then toss them with the oil, salt and pepper in a large bowl until evenly coated. An even coat means even browning. Spread them in a single layer on a baking sheet and roast at 400°F (200°C) for 25 to 30 minutes, stirring halfway, until golden brown and tender.
While they roast, put the cream, garlic, thyme and parsley in a medium saucepan over medium heat. Bring to a gentle simmer, stirring often so nothing sticks. Then turn the heat to low and stir in the Parmesan and lemon juice. Cook for another 2 to 3 minutes, until the cheese melts and the sauce is smooth.
Take the potatoes out of the oven, drizzle the sauce over them and toss gently so each piece is coated. Finish with fresh parsley.
Ways to Change It
- Heat: add a pinch of red pepper flakes to the sauce while it simmers.
- Yogurt: Greek yogurt can replace the heavy cream. Adjust the lemon juice to taste.
- Herbs: rosemary, oregano or a little dill can stand in for the thyme and parsley.
- Bacon: sprinkle crispy bacon bits over the sauce before serving.
- Greens: stir a handful of spinach or kale into the sauce just before pouring it over the potatoes.
- Cheese: sharp cheddar gives a bolder flavor, and crumbled feta a tangy one.
What to Serve With It
Grilled chicken or a seared steak goes well with the creamy sauce. Steamed broccoli or asparagus adds color and a fresher contrast to the rich potatoes. Sparkling water with a splash of lemon juice cleans the palate between bites.
Nutrition per Serving
One serving has approximately 320 calories, 24 grams of fat (12 grams saturated), 22 grams of carbohydrates, 2 grams of fiber, 1 gram of sugar, 6 grams of protein and 500 milligrams of sodium.
FAQ
Can I make it ahead of time?
You can make the sauce and roast the potatoes in advance. Keep the sauce in an airtight container in the refrigerator and reheat it gently before pouring it over. The potatoes taste best roasted fresh, but they can be reheated in the oven for a few minutes.
How long do leftovers keep?
Let the potatoes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F (175°C) oven until warmed through, or in the microwave for speed.
Can I use other potatoes?
Yes. Yukon Gold or red potatoes work. Cooking times vary with the size and type, so cut larger potatoes into smaller pieces to cook evenly.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Creamy Garlic Sauce Baby Potatoes Make Every Meal Special
Ingredients
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, toss the halved baby potatoes with olive oil, salt, and black pepper until well coated.
Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until they are golden brown and tender, stirring halfway through.
While the potatoes are roasting, prepare the creamy garlic sauce. In a medium saucepan over medium heat, combine the heavy cream, minced garlic, dried thyme, and dried parsley. Bring to a gentle simmer, stirring frequently.
Once the sauce begins to simmer, reduce the heat to low and stir in the grated Parmesan cheese and lemon juice. Cook for an additional 2-3 minutes until the cheese is melted and the sauce is smooth. Remove from heat.
When the potatoes are done roasting, remove them from the oven and drizzle the creamy garlic sauce over the top. Toss gently to coat the potatoes evenly.
Garnish with chopped fresh parsley before serving.
Notes
For a spicy kick, add a pinch of red pepper flakes to the creamy garlic sauce while it simmers.
Substitute the heavy cream with Greek yogurt for a lighter version, adjusting the lemon juice to taste.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 320 calories |
| Sugar Content | 1g |
| Sodium Content | 500mg |
| Fat Content | 24g |
| Saturated Fat Content | 12g |
| Unsaturated Fat Content | 8g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 22g |
| Fiber Content | 2g |
| Protein Content | 6g |
| Cholesterol Content | 60mg |