Creamy Garlic Sauce Potatoes

These are halved baby potatoes roasted until golden, then tossed in a garlic cream sauce with Parmesan and Italian herbs. The sauce takes about 5 minutes of simmering in a saucepan while the potatoes roast, so the whole dish is ready in 40 minutes. It makes 6 servings.

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You make the sauce from just heavy cream, garlic, Parmesan and herbs, and pour it over the potatoes at the end. The potatoes keep their roasted edges, and the sauce coats them.

What Goes into It

The recipe card at the bottom has the exact amounts.

• Baby potatoes (2 pounds, halved): they roast evenly and are the base of the dish.
• Olive oil (1 tablespoon), salt (1 teaspoon) and black pepper (1/2 teaspoon): to coat the potatoes before roasting.
• Heavy cream (1 cup): the sauce.
• Garlic (4 cloves, minced): fresh garlic gives a better flavor and aroma than pre-minced.
• Parmesan (1/2 cup, grated): melts into the cream.
• Italian herbs: 1 teaspoon dried, or 1 tablespoon fresh.
• Parsley (1 tablespoon, chopped): to garnish.

Roasting and Saucing

Heat the oven to 400°F (200°C). Toss the potatoes with the oil, salt and pepper and spread them in a single layer on a baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until they are golden brown and tender.

While they roast, combine the cream and garlic in a medium saucepan over medium heat. Cook for about 5 minutes, stirring now and then, until the garlic smells fragrant but is not browned. Turn the heat to low and stir in the Parmesan and herbs until the cheese melts and the sauce is smooth. Take it off the heat.

Put the potatoes in a serving dish, pour the sauce over them and toss gently. Add the parsley and serve.

Tips for the Sauce

• Use fresh garlic: pre-minced garlic can lack flavor.
• Lighten it: replace half of the heavy cream with low-fat milk or unsweetened almond milk.
• Try other herbs: fresh rosemary, thyme or a little dill all work.

Ways to Change It

• Cheese: mix in shredded cheddar or mozzarella for a cheesier dish.
• Herbs: use fresh rosemary or thyme instead of the Italian herbs.
• Heat: add red pepper flakes or diced jalapeños to the sauce.
• Extras: cooked bacon bits or sautéed mushrooms add flavor and texture.

What to Serve With It

Grilled asparagus or broccoli, tossed in olive oil with salt and pepper, goes well with the creamy sauce. A garden salad of mixed greens, cucumbers and cherry tomatoes with a tangy vinaigrette gives a fresh contrast to the rich potatoes. For a drink, a dry white wine such as Sauvignon Blanc suits the garlic cream, and sparkling water with lemon is a lighter choice.

Nutrition per Serving

One serving has approximately 320 calories, 25 grams of fat (15 grams saturated), 24 grams of carbohydrates, 2 grams of fiber, 0 grams of sugar, 6 grams of protein and 500 milligrams of sodium.

FAQ

Can you use other potatoes?

Yes. Yukon Gold or red potatoes work. Cooking times may vary with the size of the potatoes.

How do you store leftovers?

Keep them in an airtight container in the refrigerator for up to 3 days. Add a splash of cream or milk when reheating to restore the creamy texture.

Can you make it dairy-free?

Yes. Use coconut cream or a dairy-free cream alternative for the heavy cream, and nutritional yeast in place of the cheese.

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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