Description
Tender baby potatoes smothered in a rich, garlicky cream sauce—an easy, indulgent side dish perfect for any meal.
Ingredients
- 1 lb (450 g) baby potatoes, washed and halved
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 °F (200 °C), line a baking sheet with parchment.
- Toss halved potatoes with olive oil, salt, and pepper; spread in a single layer.
- Roast 25–30 minutes, turning halfway, until tender and golden.
- While potatoes roast, melt butter in skillet over medium heat; sauté garlic 1–2 minutes until fragrant.
- Pour in heavy cream, simmer 3–4 minutes until slightly thickened.
- Remove from heat and stir in Parmesan until smooth.
- Transfer roasted potatoes to dish, pour sauce over them.
- Garnish with chopped parsley and serve hot.
Notes
- Swap heavy cream with half‑and‑half for a lighter version.
- Add a pinch of red pepper flakes for heat.
- Grate Parmesan fresh for best melting quality.