Creamy Garlic Potatoes Recipe - Easy Side Dishes with Creamy Sauce
If you’re on the hunt for a side dish that’s rich, cozy, and ridiculously easy, let me introduce you to Creamy Garlic Potatoes. This stovetop wonder isn’t just another potato dish—it’s comfort food in a pan. We’re talking tender bites of potato swimming in a silky, garlicky cream sauce that practically begs for a second helping.
The best part? You don’t need a culinary degree or fancy ingredients. With just a handful of basics (that you probably already have in your fridge), you can whip up these Creamy Garlic Sauce Potatoes in under 30 minutes. That makes them a weeknight lifesaver and a total win for busy cooks.
Now, let’s get real. Potatoes are basically the MVP of the kitchen, right? They’re affordable, versatile, and sneakily packed with vitamin C, potassium, and resistant starch (yep, that’s good for your gut). So when you dress them up in a luscious creamy garlic sauce, they go from simple spud to star of the dinner table.
Another reason to love this dish? It pairs with literally everything—roast chicken, grilled steak, baked salmon, or even veggie mains. Looking for easy potato side dishes to impress? Done. Need go-to side recipes for a family dinner? Check. Craving cozy veggie dishes for fall nights? These potatoes deliver every time.
Oh, and did I mention you can make them ahead of time? Store them in the fridge, reheat, and boom—you’ve got quick baby potato recipes ready to roll. Honestly, it’s one of those potato recipes side dishes that works just as well for weeknight chaos as it does for a holiday spread.
Whether you call it comfort food or your new favorite in the world of Vegetarische Rezepte, one thing’s certain: these creamy garlic potatoes are here to steal the spotlight.
Creamy Garlic Potatoes Recipe - Easy Side Dishes with Creamy Sauce
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Author: Aleda
Category: Dinner
Ingredients
- 1 pound white potatoes
- ½ teaspoon sea salt
- 3 garlic cloves, finely chopped
- 1 tablespoon butter
- ½ cup heavy cream
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
Directions
- Fill a medium pot with water, sprinkle in the sea salt, and bring it to a boil.
- Leave the potato skins on (peeling is optional). Slice the potatoes into quarters—if they’re small and round, cut lengthwise first, then slice again to make four pieces.
- Drop the potato chunks into the boiling water. Cook for 15–20 minutes, or until a fork slides in easily.
- While the potatoes are cooking, chop up your garlic.
- Once the potatoes are tender, drain them and set aside. In the same pot, melt the butter over medium heat. Toss in the garlic and sauté for about 3 minutes, until fragrant and lightly golden.
- Pour in the heavy cream, lower the heat, and let the mixture simmer gently for 5 minutes, allowing the flavors to blend.
- Add the cooked potatoes back into the creamy garlic sauce. Season with a little extra salt and pepper, then stir until everything is well coated.
- Finish by sprinkling in fresh parsley and mixing it all together. Serve warm and enjoy!
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