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Garlic Sauce Baby Potatoes finished recipe

Garlic Sauce Baby Potatoes

Roasted baby potatoes coated in a creamy garlic sauce, topped with fresh parsley and Parmesan.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 cups servings
Ingredients Method Notes

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 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. Refrigerate leftover Garlic Sauce Baby Potatoes in an airtight container for up to 4 days. Reheat gently in a covered skillet over medium-low heat with a splash of milk until the potatoes are heated through and the sauce is smooth. Alternatively, microwave individual portions in short intervals, stirring between each, until they reach 165°F (74°C). Freezing is not recommended because cream-based sauces can separate and the potatoes may become grainy after thawing. For make-ahead preparation, roast the potatoes and prepare the garlic sauce separately up to 1 day ahead. Refrigerate both, then gently reheat the sauce, thinning it with milk if needed, before tossing with the warmed potatoes.

Notes

Toss the potatoes in the sauce just before serving to maintain their crispy edges.

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