Creamy Garlic Baby Potatoes (Print Version)
# Ingredients:
01 -
1 lb (450 g) baby potatoes, washed and halved
02 -
2 tablespoons olive oil
03 -
1 tablespoon butter
04 -
4 cloves garlic, minced
05 -
1/2 cup heavy cream
06 -
1/4 cup grated Parmesan cheese
07 -
1 tablespoon chopped fresh parsley
08 -
Salt and pepper to taste
# Instructions:
01 -
Get your oven nice and hot at 400°F (200°C). Grab a baking sheet and line it with some parchment paper.
02 -
Throw those halved baby potatoes in a big bowl and toss them with some olive oil, a pinch of salt, and a crack of pepper until they're all shiny and coated. Spread them out on your baking sheet so they've all got room to get crispy.
03 -
Pop the potatoes in the oven for about 25-30 minutes. You want them golden and fork-tender. Give them a flip halfway through so they cook evenly.
04 -
While your potatoes are doing their thing in the oven, melt that butter in a skillet over medium heat. Toss in your minced garlic and let it sizzle for a minute or two until your kitchen smells amazing.
05 -
Pour in the heavy cream and bring it to a gentle simmer. Let it bubble away for 3-4 minutes until it starts to thicken up a bit and looks silky.
06 -
Take the pan off the heat and stir in the Parmesan until it's all melted and your sauce is smooth and velvety.
07 -
Once your potatoes are roasted to perfection, transfer them to a serving dish. Pour that gorgeous creamy garlic sauce all over them and sprinkle with fresh parsley. Serve them up while they're hot!
# Notes:
01 -
You can use half-and-half instead of heavy cream if you want to lighten things up a bit.
02 -
For a kick of heat, try adding a pinch of red pepper flakes to the sauce.