Description
Tender baby potatoes roasted to golden perfection and smothered in a rich, velvety garlic Parmesan cream sauce. This indulgent side dish combines crispy edges with a luscious sauce that’s ready in just 30 minutes.
Ingredients
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 the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Potatoes: In a large mixing bowl, toss the halved baby potatoes with olive oil, ensuring they’re evenly coated. Season generously with salt and pepper. Arrange the potatoes in a single layer on the prepared baking sheet, cut side down for better browning.
- Roast the Potatoes: Place the baking sheet in the preheated oven and roast for 25-30 minutes. The potatoes should become fork-tender and develop a beautiful golden-brown crust. For even cooking, flip them halfway through the cooking time.
- Make the Sauce: While the potatoes are roasting, melt the butter in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic as it can become bitter.
- Prepare the Creamy Sauce: Pour the heavy cream into the skillet with the garlic and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
- Add Parmesan: Remove the skillet from heat and stir in the grated Parmesan cheese until completely melted and incorporated. The sauce should be smooth and velvety.
- Serve: Once the potatoes are done roasting, transfer them to a serving dish. Pour the warm creamy garlic sauce evenly over the potatoes and garnish with freshly chopped parsley for a pop of color and fresh flavor.
Notes
- For extra flavor, add herbs like thyme or rosemary to the potatoes before roasting.
- The sauce can be made ahead and gently reheated before serving.
- For a lighter version, substitute half-and-half for the heavy cream.
- These potatoes pair perfectly with grilled steak, roasted chicken, or as part of a holiday feast.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side-dishes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 2g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg