Ingredients
Scale
- 1 lb baby potatoes, halved or quartered if large
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Wash and cut baby potatoes if necessary.
- Step 2: In a large bowl, toss potatoes with olive oil, salt, pepper, and thyme. Spread in a single layer on a baking sheet.
- Step 3: Roast for 20-25 minutes, or until potatoes are tender but not mushy.
- Step 4: While potatoes are roasting, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1-2 minutes, or until fragrant, being careful not to burn the garlic.
- Step 5: Stir in heavy cream and Parmesan cheese. Bring to a simmer and cook for 2-3 minutes, or until sauce slightly thickens.
- Step 6: Add the roasted potatoes to the creamy garlic sauce and toss to coat evenly. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a saucepan over low heat, adding a splash of milk or cream if needed to maintain creaminess.
- These creamy garlic potatoes are a perfect side dish for roasted chicken or grilled salmon.
- For extra flavor depth, add a pinch of red pepper flakes to the garlic butter before adding the cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American