Description
Delicious roasted baby potatoes smothered in a rich and creamy garlic sauce, perfect as a comforting side dish for any meal. This recipe combines golden, tender roasted potatoes with a luscious garlic-infused cream sauce garnished with fresh parsley for an irresistible flavor experience.
Ingredients
Potatoes
- 1 lb (450 g) baby potatoes, washed and halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
Creamy Garlic Sauce
- 1 tablespoon butter
- 4 cloves garlic, minced
- ½ cup heavy cream
- 1 tablespoon chopped fresh parsley
- Parmesan cheese (amount not specified, estimated ¼ cup grated)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the potatoes.
- Prepare Potatoes: Toss the halved baby potatoes in a large bowl with olive oil, salt, and pepper to evenly coat them.
- Roast Potatoes: Spread the potatoes in a single layer on the baking sheet and roast for 25-30 minutes, turning halfway through to ensure they become tender and golden brown.
- Sauté Garlic: While potatoes roast, melt butter in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Make Sauce: Stir in heavy cream and simmer for 3-4 minutes until the sauce thickens slightly, stirring occasionally to prevent sticking.
- Add Cheese: Remove skillet from heat and stir in grated Parmesan cheese until fully melted and the sauce is smooth and creamy.
- Combine and Serve: Transfer roasted potatoes to a serving dish, pour the creamy garlic sauce over them, and garnish with chopped fresh parsley before serving.
Notes
- Use fresh garlic for the best flavor.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich.
- For a cheesier flavor, add more Parmesan cheese to the sauce.
- Ensure potatoes are cut evenly for uniform roasting.
- Optional: Garnish with extra parsley or a sprinkle of chili flakes for some heat.
