Creamy Garlic Baby Potatoes (Printable Version)
Oven-roasted baby potatoes coated in creamy garlic sauce with Parmesan and fresh parsley for vibrant flavor.
# Ingredients:
→ Potatoes
01 -
500 grams baby potatoes, halved
→ Roasting
02 -
2 tablespoons extra virgin olive oil
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ Creamy Garlic Sauce
05 -
30 grams unsalted butter
06 -
3 garlic cloves, minced
07 -
120 milliliters heavy cream, full fat
08 -
40 grams freshly grated Parmesan cheese
09 -
2 tablespoons fresh parsley, chopped
# Steps:
01 -
Preheat the oven to 200°C and line a baking sheet with parchment paper to ensure even roasting.
02 -
Wash and halve the baby potatoes. Pat them completely dry to promote crispness. Toss with olive oil, salt, and black pepper until evenly coated.
03 -
Arrange the potatoes cut side down on the prepared baking sheet, spacing them adequately. Roast for 25–30 minutes, turning halfway through for even golden browning.
04 -
While potatoes roast, melt butter in a skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant and lightly golden, avoiding browning.
05 -
Pour in heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally to prevent scorching and allow slight thickening.
06 -
Remove the sauce from heat and stir in grated Parmesan cheese until fully melted and smooth, forming a velvety texture.
07 -
Transfer roasted potatoes to a serving dish, pour the creamy garlic sauce over them, and garnish with chopped fresh parsley. Serve immediately while hot.
# Notes:
01 -
Patting potatoes dry before roasting is essential for maximum crispiness.
02 -
Allow cream to reach room temperature before combining with hot pan ingredients to prevent curdling.
03 -
Potatoes can be parboiled up to a day in advance to reduce preparation time.