Creamy Baby Potatoes with Carrots and Parsley Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
