Description
Tender roasted baby potatoes coated in a rich, velvety garlic sauce, perfect for any occasion.
Ingredients
Scale
- 2 pounds baby potatoes, washed and halved
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 3 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley, for garnish
- Juice of half a lemon
Instructions
- Preheat your oven to 400°F (200°C).
- Place the halved baby potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper. Toss until coated.
- Roast the potatoes for about 25-30 minutes, stirring halfway through.
- Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Lower the heat and stir in heavy cream and lemon juice, simmering gently.
- Incorporate Parmesan cheese until melted and smooth. Adjust seasoning if needed.
- Transfer roasted potatoes to a serving dish, pour the creamy garlic sauce over, and toss to coat.
- Garnish with chopped parsley before serving.
Notes
Use fresh garlic for a stronger flavor. Do not crowd the potatoes on the baking sheet to ensure crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg