Name: Creamy Garlic Parmesan Baby Potatoes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 pounds baby potatoes, halved; 1/2 teaspoon salt (for boiling water); 3 tablespoons butter; 4 garlic cloves, minced; 1 cup heavy cream; 1/2 cup chicken broth; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup grated Parmesan cheese; 2 tablespoons fresh parsley, chopped; Extra black pepper to taste

Jump to Recipe· 4.1 from 12 reviews

I am so excited to share this Creamy Garlic Parmesan Baby Potatoes Recipe with you because it perfectly captures everything I love about comfort food — rich, savory flavors combined with that tender, melt-in-your-mouth potato texture. Every time I make this dish, it feels like a little celebration. The garlic and Parmesan come together to create this silky sauce that clings beautifully to each baby potato, making every bite a flavorful delight that I can’t get enough of. It’s simple, quick, and packs a punch of taste that can easily steal the spotlight on any dinner table.

Why You’ll Love This Creamy Garlic Parmesan Baby Potatoes Recipe

From the very first time I tried making this recipe, what struck me most was the incredible flavor contrast. The subtle sweetness of the tender baby potatoes plays so nicely with the bold, garlicky Parmesan cream sauce. I love how the thyme adds that gentle herbaceous note without overpowering the dish, making every forkful balanced and satisfying. It’s the kind of side dish that feels both indulgent and comforting, yet it doesn’t require a mountain of effort or fancy ingredients.

One of the best things about this Creamy Garlic Parmesan Baby Potatoes Recipe is how easy it is to prepare. I usually keep baby potatoes in my kitchen for times like these, and within about 30 minutes, I have a gorgeous, restaurant-quality dish to serve. The steps are straightforward, and I love that I can boil the potatoes until just tender, then toss them in a quick, silky sauce that thickens as I stir. It’s perfect for everything from weeknight dinners to holiday feasts, and honestly, it’s become my go-to for impressing guests without stressing in the kitchen.

Ingredients You’ll Need

This image shows a round white pan filled with small round potatoes covered in a creamy white sauce with visible small green herbs sprinkled on top. The sauce has a smooth, thick texture, slightly coating the potatoes. A wooden spoon with a white round scoop is lifting some potatoes and sauce from the pan. The background is a white marbled surface with a beige cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this dish are simple yet essential. Each one plays a vital role in building layers of flavor, texture, and that irresistible creamy finish. Here’s what you’ll want to gather before getting started:

Baby potatoes (2 pounds, halved): These small potatoes cook quickly and hold their shape beautifully, giving the dish a perfect bite every time.
Salt (1/2 teaspoon for boiling water and 1/2 teaspoon for sauce): Proper seasoning is key for flavorful potatoes and a well-balanced sauce.
Butter (3 tablespoons): Adds richness and helps to soften the garlic as you sauté.
Garlic cloves (4, minced): The star flavor, providing that wonderful aromatic depth.
Heavy cream (1 cup): Creates a luscious, velvety sauce that coats each potato perfectly.
Chicken broth (1/2 cup): Lightens the sauce slightly and adds savory depth.
Dried thyme (1 teaspoon): Brings herbal brightness to balance the creamy sauce.
Black pepper (1/4 teaspoon plus extra): Adds subtle heat and spice, enhancing the overall flavor.
Grated Parmesan cheese (1/4 cup): Melts into the sauce for that unmistakable nutty, cheesy goodness.
Fresh parsley (2 tablespoons, chopped): For a fresh, vibrant garnish that brightens the dish before serving.

Directions

Step 1: Start by placing the halved baby potatoes into a large pot. Cover them with cold water and add 1/2 teaspoon of salt to season the boiling water. This ensures the potatoes absorb some seasoning as they cook.

Step 2: Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and cook the potatoes for about 12 to 15 minutes. You want them fork-tender but still firm enough to hold their shape—overcooked potatoes can turn mushy, which we definitely want to avoid.

Step 3: Drain the potatoes carefully in a colander and set them aside while you prepare the sauce.

Step 4: In a large skillet or pan, melt the butter over medium heat. Add the minced garlic and sauté it for about one minute until it releases its fragrant aroma. Take care not to brown the garlic as it can develop bitterness.

Step 5: Pour in the heavy cream and chicken broth. Add the dried thyme, remaining salt, and black pepper, then stir everything together. Bring the mixture to a gentle simmer, which helps all the flavors start to meld.

Step 6: Lower the heat to medium-low and let the sauce simmer for about five minutes. Stir occasionally, watching as it thickens slightly. When it coats the back of a spoon, you know you have the right consistency.

Step 7: Gently add the cooked baby potatoes into the pan. Toss them carefully to coat each potato evenly with the creamy garlic sauce, making sure every piece is drenched in that delicious sauce.

Step 8: Sprinkle the grated Parmesan cheese over the potatoes. Stir just until the cheese melts into the sauce, enhancing the texture and taste with a richer, cheesier finish.

Step 9: Transfer the potatoes to a serving dish and sprinkle fresh parsley on top along with a touch of extra black pepper. Serve hot, and get ready to enjoy one of the most comforting side dishes you’ll ever have.

Servings and Timing

This Creamy Garlic Parmesan Baby Potatoes Recipe makes enough to serve six hungry people, which is perfect for a small family dinner or a friendly gathering. The prep time is about 5 minutes, mainly for chopping and prepping the potatoes. Cooking time takes roughly 25 minutes total, including boiling, simmering the sauce, and combining everything. Altogether, you’re looking at approximately 30 minutes from start to finish, making it a wonderfully quick dish that doesn’t sacrifice any flavor or satisfaction. No resting or cooling time is needed, so you can serve it immediately after cooking for the best experience.

How to Serve This Creamy Garlic Parmesan Baby Potatoes Recipe

The image shows a white bowl filled with small yellow potatoes covered in a creamy white sauce. The potatoes are whole and have a smooth texture, with the sauce clinging to their surface. On top, there is a sprinkling of finely chopped green herbs, adding contrast and freshness. The lighting highlights the shine on the sauce and the texture of the potatoes. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

I love serving these creamy potatoes piping hot because the sauce tastes so luxurious when warm and freshly made. They pair beautifully with roasted meats like chicken, steak, or pork, absorbing the savory juices from the main dish. For a vegetarian meal, I often put them alongside sautéed greens or a crisp salad to balance that comforting creaminess with freshness. Presentation-wise, I usually sprinkle extra Parmesan or fresh parsley right before serving to add a pop of color and extra flavor.

For a bit of flair at dinner parties or holidays, I like to arrange these potatoes in a shallow bowl or a rustic ceramic dish. Adding a few whole roasted garlic cloves on top or a drizzle of olive oil gives them a glossy finish that’s hard to resist. If you want to elevate the experience further, a glass of chilled white wine like Sauvignon Blanc or a light Chardonnay complements the richness beautifully. For non-alcoholic options, a sparkling water with lemon or a crisp iced tea works wonders to refresh the palate.

This dish is so versatile that I find myself making it for casual weeknight meals and special occasions alike. You can easily portion it out as side dishes for each guest or put it on a shared platter for family-style dining. Whichever way you serve it, these creamy potatoes always steal the show and make every meal feel a little more special.

Variations

One of the things I really enjoy about this recipe is how adaptable it is. If you’re looking to switch things up, you can easily substitute the chicken broth with vegetable broth to make it vegetarian-friendly without losing any of the savory depth. For a lighter version, swapping heavy cream for half-and-half or a milk substitute works well, though the sauce won’t be quite as rich. Vegan friends can try coconut cream and nutritional yeast in place of Parmesan for a different but delicious twist.

If you want to experiment with flavor, I suggest adding chopped fresh rosemary or a pinch of smoked paprika for a subtle smoky aroma. For a bit of crunch and texture, toasted pine nuts sprinkled on top just before serving adds a wonderful contrast to the creamy sauce. Cooking-wise, I sometimes roast the baby potatoes first instead of boiling them—they get a crispy exterior that contrasts beautifully with the velvety garlic Parmesan sauce.

Another variation I love is stirring in sun-dried tomatoes or sautéed mushrooms right into the sauce to bring in some extra layers of flavor. The flexibility of this recipe means you can make it truly your own while still enjoying the comforting essence of the original Creamy Garlic Parmesan Baby Potatoes Recipe.

Storage and Reheating

Storing Leftovers

Leftover creamy garlic Parmesan baby potatoes keep well when stored properly. I recommend placing them in an airtight container and refrigerating within two hours of cooking. Stored this way, they stay fresh for up to 3 to 4 days. The sauce thickens as it cools, so stirring them gently before covering helps keep the texture nice.

Freezing

While you can freeze the cooked potatoes, I don’t usually recommend it for this particular dish because the creamy sauce can separate and become grainy after thawing. If you do want to freeze, transfer the potatoes and sauce into a freezer-safe container and leave some room at the top for expansion. They can keep frozen for up to 2 months. To thaw, place them in the fridge overnight rather than heating straight from frozen to help preserve the texture as much as possible.

Reheating

The best way I’ve found to reheat these potatoes is gently on the stove over low heat. Add a splash of cream or broth to refresh the sauce’s consistency and stir often to prevent sticking or burning. Avoid microwaving, if possible, as it tends to heat unevenly and changes the texture unfavorably. Reheating slowly not only preserves the creamy texture but also revives all the lovely garlic and Parmesan flavors so they taste almost as good as freshly made.

FAQs

Can I use regular potatoes instead of baby potatoes?

You absolutely can use regular potatoes, but I recommend cutting them into bite-sized pieces so they cook evenly and quickly. Baby potatoes have thinner skins and a naturally creamier texture, which works wonderfully with this recipe, but larger potatoes can be a good substitute if prepared carefully.

Is this recipe gluten-free?

Yes! All the main ingredients—potatoes, garlic, butter, cream, chicken broth, and Parmesan cheese—are naturally gluten-free. Just make sure your chicken broth is gluten-free as some store-bought varieties may contain additives with gluten.

How can I make this recipe vegan?

To veganize this dish, swap the butter for a plant-based margarine or oil, replace heavy cream with coconut cream or cashew cream, use vegetable broth, and substitute Parmesan cheese with nutritional yeast or a vegan Parmesan alternative. The flavor will be a bit different but still delicious and creamy.

Can I prepare the sauce ahead of time?

I don’t advise making the sauce too far in advance because the cream sauce thickens over time and can separate when reheated. However, you can prepare the sauce shortly before serving and combine with warm potatoes just before eating for the best results.

What are some good side dishes to serve with this recipe?

This creamy potato dish works beautifully alongside grilled or roasted meats like chicken, steak, or pork. For lighter options, pair it with sautéed vegetables, a fresh green salad, or steamed asparagus. It really shines when balanced with something fresh to cut through the richness.

Conclusion

I hope you feel inspired to try this Creamy Garlic Parmesan Baby Potatoes Recipe soon. It’s such a rewarding dish that makes every meal feel cozy and special without much effort. Trust me, once you get a taste of those tender potatoes cloaked in the rich, garlicky Parmesan sauce, it’ll become a favorite way to enjoy potatoes in your home too. Happy cooking and even happier eating!