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Garlic Sauce Baby Potatoes finished recipe

Garlic Sauce Baby Potatoes

5 from 49 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 cups servings
Ingredients Method

Ingredients
  

For the Roasted Potatoes
  • 2 pounds baby potatoes halved if large
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic powder
For the Garlic Sauce
  • 2 tablespoons unsalted butter
  • 5 medium garlic cloves (about 15 g) finely minced
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup finely grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
For Serving
  • 2 tablespoons chopped fresh parsley optional
  • Additional grated Parmesan cheese optional

Method
 

Method
  1. Position a rack in the center of the oven and preheat to 425°F (220°C). Line a large baking sheet with parchment paper if desired.
  2. Place the baby potatoes in a large bowl: Toss with the olive oil, salt, black pepper, and garlic powder until evenly coated.
  3. Arrange the potatoes cut-side down in a single layer. Roast for 35 to 40 minutes, turning once halfway through, until the potatoes are golden brown and easily pierced with a fork. If they are not yet tender, continue roasting in 5-minute intervals.
  4. About 10 minutes before the potatoes finish roasting, melt the butter in a large skillet over medium-low heat. Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant. Do not allow the garlic to brown.
  5. Sprinkle the flour over the garlic butter and whisk continuously for 1 minute. Slowly whisk in the milk and heavy cream until smooth.
  6. Bring the mixture to a gentle simmer over medium-low heat, whisking frequently for 3 to 5 minutes until it lightly coats the back of a spoon.
  7. Reduce the heat to low: Stir in the Parmesan cheese, Dijon mustard, dried parsley, salt, and black pepper until smooth and creamy. If the sauce becomes too thick, whisk in 1 to 2 tablespoons of milk.
  8. Add the hot roasted potatoes to the skillet and gently fold until every potato is coated with the garlic sauce. Avoid stirring too vigorously to prevent breaking the potatoes.
  9. Transfer the potatoes to a serving dish: Sprinkle with fresh parsley and additional Parmesan cheese, if using. Serve immediately while hot.

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