I had this creamy garlic thyme potatoes at a hotel’s buffet recently. It was so good that I had to take a picture and jotted down the ingredients so I could make it at home and share the recipe with you.
This creamy garlic thyme potatoes is an amazing side dish to make for any occasions. Imagine golden brown potatoes with blistered skin steeped in a creamy, buttery and savory sauce, with the aromas of thyme.
It’s really mouthwatering and goes well with just about anything.
Other Recipes You Might Like
For the best result, make sure you prepare the dish with a cast-iron skillet. Regular skillet works well, too, but cast-iron skillet is ideal as it adds an earthy nuance to the dish. Cook the potatoes first until the skin and the inside turn golden brown.
Make the cream sauce with butter, chicken broth and heavy cream. Slow cook and simmer until the potatoes are cooked through.
Serve this with any protein you like, and drizzle the buttery and rich cream sauce over a simple pasta or spaghetti and you will have the most amazing meal ever. These potatoes will go fast, I assure you!
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
Creamy Garlic Thyme Potatoes
Creamy Garlic Thyme Potatoes – the best and easiest potatoes with garlic thyme in buttery and creamy sauce. A perfect side dish!
- 1 tablespoon olive oil
- 1 lb. baby potatoes scrubbed and cut into halves
- 2 tablespoons unsalted butter
- 6 cloves garlic peeled
- 2/3 cup chicken broth
- 3 tablespoons whipping cream
- 6 sprigs thyme
- 1 pinch salt or to taste
- 1 pinch sugar
- 2 dashes cayenne pepper
Heat up a skillet (cast-iron preferred) on high heat. When the skillet is fully heated and hot, add the olive oil. Cook the potatoes, with the skin side up, first, until the potatoes turn golden brown.
Turn the potatoes over and cook the skin until they turn brown. Push the potatoes to one side of the skillet and add the butter and garlic. Saute the garlic for 30 seconds.
Add the chicken broth, whipping cream and thyme. Turn the heat to low and simmer the potatoes until they are cooked through, about 10 mins. Turn the potatoes while simmering. Add salt, sugar and cayenne pepper, stir to mix well. Turn off the heat and serve immediately.
these look amazing going to try.
Awesome Gina, I am glad you love this recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
My wife’s a vegetarian. If I were to make these substituting vegetable broth would you suggest any other adjustments?
No, it should be fine.
WOOW .. just woow!
this is so tasty. I couldn’t help myself and added some cheddar cheese at the very last minute. thank you for all the amazing recipes!
Hi Sandra, cheddar cheese sounds so yummy, I will have to try!!!
I got myself a bit flustered with everything else I was cooking and forgot to add the salt and cayenne at the end, but they were still amazing. In fact everyone said how good they were, so they’ve got to be even better if I do them right!
Awesome Judith, I am so happy you loved it. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Did you use little red potatoes or if not, what kind did you use?
I used little yellow potatoes. :)
These potatoes were spectacular! The garlic and thyme sauce was delicious. To Barbara who wants to know if they can be reheated, they are even more flavorful then! Make sure all potatoes are approximately the same size as larger halves may need a few extra minutes in the skillet to get done. Put them in first and give them a 3 or 4 minute head start. Nice job!
Hi Camp Cook, thanks for trying my garlic thyme potatoes recipe, I loved them, too. And thanks for your tips to Barbara regarding the size of the potatoes. :)
can these potatoes be kept and served the next day?
Yes I think so just keep them in the refrigerator and reheat. I think they taste even better overnight.
The ingredients doesn’t call for sugar
but the direction’s does ?
Yes it is. Pinch of sugar in the ingredients.