Description
Tender roasted baby potatoes coated in a rich, creamy garlic Parmesan sauce. A simple and flavorful side dish perfect for any meal.
Ingredients
Units
Scale
- 1 lb (450 g) baby potatoes, washed and halved
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Potatoes: Toss halved baby potatoes with olive oil, salt, and pepper in a large bowl.
- Roast Potatoes: Spread the potatoes out in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
- Make Garlic Butter: While the potatoes roast, melt butter in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Prepare Sauce: Stir in heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until slightly thickened.
- Add Parmesan: Remove from heat and stir in grated Parmesan cheese until smooth and creamy.
- Combine & Serve: Transfer the roasted potatoes to a serving dish, pour the creamy garlic sauce over them, and garnish with chopped fresh parsley. Serve immediately.
Notes
- Substitute heavy cream with half-and-half for a lighter version.
- Add a pinch of red pepper flakes for a hint of spice.
- For extra crispiness, broil potatoes for 2-3 minutes at the end of roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2g
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g