Creamy Garlic Potatoes with Sauce (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb (450 g) baby potatoes, washed and halved
02 -
2 tablespoons olive oil
03 -
1 tablespoon butter
04 -
4 cloves garlic, minced
05 -
1/2 cup heavy cream
06 -
1/4 cup grated Parmesan cheese
07 -
1 tablespoon chopped fresh parsley
08 -
Salt and pepper to taste
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 -
In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
03 -
Roast the potatoes in the oven for 25-30 minutes, or until tender and golden brown, turning them halfway through cooking.
04 -
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.
05 -
Stir in the heavy cream and bring it to a simmer. Cook for 3-4 minutes, or until the sauce has thickened slightly.
06 -
Remove from heat and stir in the grated Parmesan cheese until melted and smooth.
07 -
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:
01 -
For extra flavor, add a pinch of red pepper flakes to the sauce.
02 -
You can substitute heavy cream with half-and-half for a lighter version.