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Close-up of glistening roasted baby potatoes halved with skins on, nestled in a thick garlic cream sauce. (Creamy Garlic Baby Potatoes)

Creamy Garlic Baby Potatoes: The Ultimate Golden Roasted Side Dish with Garlic Cream Sauce

Creamy Garlic Baby Potatoes feature golden, roasted halved potatoes with a fluffy interior, smothered in a thick, pale-yellow garlic cream sauce. Garnished with fresh parsley and coarse black pepper for a restaurant-quality side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Side Dish
Cuisine: American, French
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Baby Potatoes halved, skin-on (680g)
  • 2 tbsp Extra Virgin Olive Oil (30ml)
  • 1/2 tsp Sea Salt for roasting
  • 4 tbsp Unsalted Butter (56g)
  • 6-8 cloves Garlic minced
  • 1/2 cup Heavy Cream (120ml)
  • 2 tbsp Fresh Parsley finely chopped (10g)
  • 1 tsp Coarse Black Pepper to taste

Equipment

  • 1 Rimmed Baking Sheet Heavy-gauge preferred
  • 1 Small saucepan For the garlic cream sauce
  • 1 Chef's knife For clean potato halves

Instructions
 

Roast the Potatoes
  1. Preheat oven to 425°F (220°C). Wash and dry baby potatoes thoroughly. Halve them lengthwise.
  2. Toss potatoes with olive oil and salt. Place cut-side down on a baking sheet. Roast for 20-25 minutes until skins are glistening and edges are lightly browned.
Prepare Sauce
  1. Melt butter in a saucepan over medium-low heat. Add minced garlic and sauté for 2-3 minutes until fragrant and pale yellow.
  2. Stir in heavy cream. Simmer for 3-5 minutes until the sauce is thick enough to coat a spoon.
Assemble
  1. Place potatoes in a bowl. Pour sauce over the top so it pools at the bottom. Garnish with parsley and coarse black pepper.

Notes

Use Yukon Gold potatoes for the fluffiest interior texture.
Ensure the cream is at room temperature to prevent the sauce from breaking.
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