French Style Creamy Baby Potatoes

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  • French Style Creamy Baby Potatoes

Is there any vegetable more versatile than the humble potato?

Potatoes.  Cheap, easy and filling.  They are the ultimate in frugal foods and are a staple both here in Australia and worldwide.  This recipe for delicious French Style Creamy Baby Potatoes matches the delicious baby potato with cream, garlic and onion – all the flavours infuse to give you the ultimate in side dishes that pare well with roast meats, as a big dish at a shindig or just on the side of a vegetarian dish.

The best thing about this dish – you can eat it both hot or cold.  Hot as a side dish – and cold as a potato salad – perfect for a picnic!

French Style Creamy Baby Pototes serves 8 people as a side dish.

You can pick up baby potatoes in your local supermarket – they are usually in a bag and you can buy them by the kilogram.

Creamy Baby Potatoes | Stay at Home Mum




8 as a side dish
time needed
prep cook
rating (click to rate)
5.0 based on 11 rating, click to rate


  • 1 kg Baby Potatoes
  • 2 cups Cream
  • 2 tbsp Olive Oil
  • 1 large Onion, Diced
  • 1 small Carrot, Finely Grated
  • 4 cloves Garlic, Peeled And Crushed
  • 1/3 cup Fresh Parsley, Roughly Chopped
  • Salt and Pepper To Taste

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How to Make Creamy Baby Potatoes:

  1. Par-cook potatoes in salted boiling water for 10 minutes, drain well
  2. In a large frypan, add olive oil, onion, and salt and pepper sauté until soft
  3. Add carrots and sauté for a minute
  4. Add garlic sauté until fragrant
  5. Pour in the cream and mix together, simmer for 2 min
  6. Add the potatoes and parsley and simmer until cream thickens
  7. Place in a serving bowl and scatter over some more parsley
  8. You can eat this potato dish hot or cold.


Healthy Tip:

  • If you have fussy eaters you can also finely dice the onions so they notice its there.
  • You could also add sliced chargrilled capsicum and bacon for colour and flavour

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