Garlic Baby Potatoes (Print Version)
# Ingredients:
01 -
1/4 cup Parmesan cheese, grated
02 -
1/2 cup heavy cream
03 -
4 minced garlic cloves
04 -
1 tablespoon fresh parsley, chopped
05 -
1 tablespoon butter
06 -
2 tablespoons olive oil
07 -
Salt and pepper as you like
08 -
1 lb (450 g) baby potatoes, cleaned and halved
# Instructions:
01 -
Make sure the oven’s heating to 400°F (200°C). Line your baking tray with parchment paper so cleanup’s easy.
02 -
Put the halved potatoes in a big bowl, drizzle on olive oil, sprinkle salt, and grind in some black pepper. Mix until they’re shiny. Spread them evenly on the baking sheet.
03 -
Slide the tray into the oven and bake for 25-30 minutes. Flip them halfway for even browning. You’ll know they’re ready when they’re buttery-soft inside and golden outside.
04 -
Melt butter in a skillet on medium heat while the potatoes roast. Add the garlic and stir it for a minute or two, just until it smells amazing.
05 -
Pour in the cream and let it simmer gently. Stir often for 3-4 minutes, letting it thicken slightly for a smooth sauce.
06 -
Take the skillet off the heat. Throw in the Parmesan and stir until it’s fully melted and creamy.
07 -
Once the potatoes are roasted, place them on a dish. Drizzle the creamy garlic sauce on top, sprinkle fresh parsley, and serve while warm. Dig in!
# Notes:
01 -
For a lighter option, swap heavy cream with half-and-half.
02 -
Want it spicy? Toss in a pinch of red pepper flakes to the sauce for a zing.