Ingredients
Scale
- 1 lb baby potatoes, halved or quartered if large
- 4 tbsp butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Wash and cut the baby potatoes. Toss them with 2 tablespoons of butter, salt, and pepper in a large bowl.
- Step 2: Spread the potatoes in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly golden.
- Step 3: While the potatoes are roasting, melt the remaining 2 tablespoons of butter in a small saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant, being careful not to brown the garlic.
- Step 4: Stir in the heavy cream and bring to a simmer. Reduce heat to low and cook for 5 minutes, or until the sauce slightly thickens.
- Step 5: Add the Parmesan cheese to the cream sauce and stir until melted and smooth.
- Step 6: Add the roasted potatoes to the cream sauce and toss to coat. Sprinkle with fresh parsley before serving.
Notes
- Store leftover Creamy Garlic Baby Potatoes 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 potatoes are a delightful side dish for grilled chicken or fish, but also shine as a comforting vegetarian main course.
- For extra flavour depth, consider adding a pinch of dried thyme or rosemary to the potatoes before roasting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American