Description
Deliciously creamy roasted garlic potatoes cooked to perfection with a rich sauce made from butter, olive oil, fresh garlic, heavy cream, broth, and Parmesan cheese. This comforting side dish is seasoned with Italian herbs and garnished with fresh parsley, making it perfect for family dinners or special occasions.
Ingredients
Potatoes
- 1.5 pounds baby potatoes, halved
Sauce
- 2 tbsp butter
- 1 tbsp olive oil
- 5 cloves fresh garlic, minced
- 1 cup heavy cream
- ½ cup broth
- ½ cup Parmesan cheese
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp Italian herbs
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Boil Potatoes: Boil the halved baby potatoes in salted water until they are fork tender, approximately 10-12 minutes. Once cooked, drain them well to remove excess water.
- Heat Butter and Oil: In a pan, heat the butter and olive oil together. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Create Sauce: Pour in the broth and heavy cream, then simmer gently over low heat for 3-4 minutes until the sauce thickens slightly.
- Add Cheese and Seasonings: Stir in the Parmesan cheese, salt, pepper, and Italian herbs. Add the boiled potatoes to the pan and coat them evenly with the sauce over 2-3 minutes.
- Garnish and Serve: Remove the pan from heat, sprinkle chopped fresh parsley over the potatoes, and serve immediately while hot for the best flavor and texture.
Notes
- Make sure not to burn the garlic when sautéing to avoid bitterness.
- Baby potatoes can be substituted with small red or Yukon gold potatoes, cut into halves or quarters.
- For a lighter version, you can substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Use fresh Parmesan cheese for best flavor and melting quality.
- This dish pairs well with roasted meats or grilled vegetables.
