Creamy Garlic Baby Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound baby potatoes, washed and cut in half
02 -
2 tablespoons olive oil, for that perfect golden roast
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1 tablespoon butter, for a rich sauce base
04 -
4 cloves garlic, minced (the more the merrier!)
05 -
1/2 cup heavy cream, for ultimate creaminess
06 -
1/4 cup freshly grated Parmesan cheese
07 -
1 tablespoon fresh parsley, chopped for garnish
08 -
Salt and pepper to taste
# Instructions:
01 -
Get your oven nice and hot at 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
02 -
Toss those halved baby potatoes in a bowl with olive oil, salt, and pepper until they're well coated. Spread them out on your lined baking sheet, giving them plenty of space to get crispy.
03 -
Pop the potatoes in the oven for about 25-30 minutes, flipping them halfway through. You're looking for that perfect golden brown color and tender inside.
04 -
While the potatoes are doing their thing, melt the butter in a skillet over medium heat and sauté the minced garlic for 1-2 minutes until it's fragrant and making your kitchen smell amazing.
05 -
Pour in the heavy cream and let it simmer for 3-4 minutes until it starts to thicken up slightly. This is where the magic happens!
06 -
Take the pan off the heat and stir in that wonderful Parmesan cheese until it's all melted and smooth.
07 -
Once your potatoes are done, transfer them to a serving dish, pour over that luxurious garlic sauce, and sprinkle with fresh parsley. Time to dig in!
# Notes:
01 -
For a lighter version, try using half-and-half instead of heavy cream
02 -
Want a kick? Add a pinch of red pepper flakes to the sauce