Description
These Creamy Garlic Sauce Baby Potatoes are a delicious side dish where tender baby potatoes are coated in a rich, flavorful sauce made with cream cheese, heavy cream, and fresh herbs.
Ingredients
- 1.5 pounds baby potatoes
- 1 cup heavy cream
- 8 ounces cream cheese
- 4 cloves fresh garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup chives, chopped
- 1 tablespoon dill
- 1/2 teaspoon red pepper flakes
- 1/2 cup chicken or vegetable broth
Instructions
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Prepare the Baby Potatoes: First things first, get those potatoes ready. Give your baby potatoes a good scrub under cold running water to remove any dirt. Pat them dry thoroughly.
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Roast the Potatoes: Preheat your oven to 400°F (200°C). Toss the prepared potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-35 minutes until golden brown and crispy.
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Start the Creamy Garlic Sauce: In a skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
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Build the Creamy Sauce: Reduce heat to low, add cream cheese, and stir until smooth. Gradually pour in heavy cream while whisking.
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Simmer and Season the Sauce: Increase heat to medium-low and let the sauce simmer for 3-5 minutes. Adjust consistency with broth if needed. Season with salt and pepper.
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Combine and Finish: Add the roasted potatoes to the sauce and toss to coat.
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Garnish and Serve: Remove from heat and stir in parsley and chives. Serve immediately.
Notes
- If the sauce is too thick, add more broth or cream.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg