Creamy Baby Potatoes with Carrots and Parsley Recipe

Introduction

This Creamy Baby Potatoes recipe transforms simple baby Dutch yellow potatoes into a rich and comforting side dish. With a luscious cream sauce infused with garlic, onion, and carrots, it’s perfect for pairing with your favorite hearty mains.

Ingredients

• 2-3 lb Baby Dutch Yellow Potatoes
• 2 tablespoons olive oil (or any oil of your choice)
• 1 clove garlic (finely chopped)
• 2 cups onion (chopped)
• 2 cups carrots (grated)
• 1 tablespoon flour
• 2 cups heavy whipping cream
• Salt & pepper (to taste)
• 1/4 cup parsley (finely chopped)

Instructions

1. Step 1: Fill a pot with salted water and bring it to a boil. Add the baby Dutch yellow potatoes and reduce to medium heat. Cook until the potatoes are tender when pierced with a knife. Drain carefully and set aside.
2. Step 2: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped garlic and sauté for 1 minute until fragrant.
3. Step 3: Add the chopped onions to the skillet and sauté for 5 minutes, stirring occasionally. Then add the grated carrots and continue to sauté for another 5 minutes.
4. Step 4: Sprinkle the flour over the sautéed vegetables and stir well to combine. Gradually pour in the heavy whipping cream, stirring continuously until the sauce thickens and comes to a gentle boil. Season with salt and pepper to taste.
5. Step 5: Add the boiled baby potatoes to the skillet and toss them in the creamy sauce, heating through evenly. Garnish with the finely chopped parsley and serve warm.

Tips & Variations

• For an extra depth of flavor, add a pinch of smoked paprika or a dash of nutmeg to the cream sauce.
• Swap heavy cream for half-and-half for a lighter version, but the sauce will be less rich.
• Use fresh herbs like thyme or chives in place of parsley for a different herbal note.
• If you prefer, roast the baby potatoes instead of boiling for a slightly crispy texture before adding to the creamy sauce.

Storage

Store leftover creamy baby potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of cream or milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can substitute baby Dutch yellow potatoes with other small waxy potatoes like red or fingerling potatoes. Just ensure they cook until tender but still hold their shape.

Is it possible to make this dish dairy-free?

Absolutely. Replace the heavy whipping cream with coconut cream or a plant-based cream alternative and use a suitable oil instead of butter if using. The texture will be creamy but with a different flavor profile.

Creamy Baby Potatoes with Carrots and Parsley Recipe

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4.5 from 124 reviews

Creamy Baby Potatoes is a comforting and flavorful side dish featuring tender boiled baby Dutch yellow potatoes enveloped in a rich and creamy sauce made with garlic, sautéed onions, carrots, and heavy whipping cream. Perfectly seasoned with salt, pepper, and fresh parsley, this recipe lends itself beautifully as an accompaniment to steaks, chicken, or any main course.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 2–3 lb Baby Dutch Yellow Potatoes

Sauce

• 2 tablespoons olive oil (or any oil of your choice)
• 1 clove garlic (finely chopped)
• 2 cups onion (chopped)
• 2 cups carrots (grated)
• 1 tablespoon flour
• 2 cups heavy whipping cream
• salt & pepper (to taste)
• 1/4 cup parsley (finely chopped)

Instructions

1. Boil Potatoes: Fill a pot with salted water and bring it to a boil. Add the baby Dutch yellow potatoes. Allow the water to return to a gentle boil, then reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, about 15-20 minutes. Carefully drain the potatoes and set them aside.
2. Sauté Garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped garlic clove and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Sauté Onions and Carrots: Add the chopped onions to the skillet and sauté for about 5 minutes, stirring occasionally until they become translucent. Then add the grated carrots and continue to sauté for another 5 minutes, stirring occasionally to soften the vegetables.
4. Make Cream Sauce: Sprinkle 1 tablespoon of flour over the sautéed onions and carrots, stirring constantly to combine and cook out the raw flour taste. Slowly pour in 2 cups of heavy whipping cream while stirring continuously. Bring the mixture to a gentle boil, allowing it to thicken slightly. Season with salt and pepper to taste.
5. Combine Potatoes and Sauce: Add the boiled baby potatoes directly into the skillet with the creamy sauce. Gently stir to coat the potatoes evenly and heat everything through for 2-3 minutes.
6. Garnish and Serve: Remove from heat, sprinkle with the finely chopped parsley, and serve immediately. This dish pairs wonderfully with Ribeye Steak cooked on the stove or Bang Bang Chicken recipes. Enjoy!

Notes

• Make sure not to overcook the potatoes during boiling; they should be tender but hold their shape.
• If the sauce becomes too thick, you can thin it with a splash of milk or water.
• For a dairy-free version, substitute heavy cream with coconut cream or a plant-based cream alternative.
• Fresh parsley adds color and freshness; cilantro or chives can also be substituted.
• Use any neutral cooking oil if olive oil is not available.

Keywords: Creamy baby potatoes, baby Dutch yellow potatoes, creamy potato side dish, sautéed onion and carrots, easy potato recipe, vegetarian side dish