Creamy Garlic Baby Potatoes
Creamy Garlic Baby Potatoes are an indulgent side dish featuring tender baby potatoes tossed in a luscious garlic cream sauce, perfect for any occasion.
Ingredients
Potatoes
- 1 lb 1 lb (450 g) baby potatoes, washed and halved Choose even-sized baby potatoes for even cooking.
Sauce
- 2 tablespoons 2 tablespoons olive oil For roasting the potatoes.
- 1 tablespoon 1 tablespoon butter Can be substituted with more olive oil for a vegan option.
- 4 cloves 4 cloves garlic, minced Sautéed for flavor.
- 1/2 cup 1/2 cup heavy cream Can be replaced with half-and-half or non-dairy milk for lighter option.
- 1/4 cup 1/4 cup grated Parmesan cheese Use nutritional yeast for a dairy-free version.
- 1 tablespoon 1 tablespoon chopped fresh parsley For garnish.
- to taste Salt and pepper Adjust seasoning to preference.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper.
- Spread the potatoes out in a single layer on the prepared baking sheet.
Cooking
- Roast the potatoes in the oven for 25-30 minutes, turning them halfway through cooking, until tender and golden brown.
Making the Sauce
- While the potatoes are roasting, melt the butter in a skillet over medium heat.
- Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
- Stir in the heavy cream and bring it to a simmer. Cook for 3-4 minutes, or until the sauce has thickened slightly.
- Remove from heat and stir in the grated Parmesan cheese until melted and smooth.
Serving
- Once the potatoes are done, remove them from the oven and transfer them to a serving dish.
- Pour the creamy garlic sauce over the roasted potatoes and garnish with chopped fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven, adding a splash of cream if necessary.