Description
Creamy Garlic Baby Potatoes is a delicious side dish featuring tender roasted baby potatoes coated in a rich and savory garlic cream sauce, finished with fresh parsley and chives for a burst of flavor.
Ingredients
Scale
Baby Potatoes
- 1.5 pounds baby potatoes, halved
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Creamy Garlic Sauce
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Prepare Potatoes: Place the halved baby potatoes in a large mixing bowl for seasoning.
- Season Potatoes: Drizzle the potatoes with olive oil and season with salt and black pepper. Toss well to ensure even coating.
- Arrange on Baking Sheet: Spread the potatoes in a single layer on a baking sheet with the cut side down to promote caramelization.
- Roast Potatoes: Roast in the preheated oven for 25-30 minutes until golden brown and fork-tender.
- Saute Garlic: While roasting, heat a small saucepan over medium heat and sauté the minced garlic for about 1 minute until fragrant.
- Add Cream: Pour in the heavy cream, reduce the heat to low, and simmer gently for 5 minutes to infuse the garlic flavor.
- Add Parmesan Cheese: Gradually stir in the Parmesan cheese until melted and the sauce becomes smooth. Season with salt and pepper to taste.
- Combine Potatoes and Sauce: Remove the roasted potatoes from the oven and transfer to a serving bowl.
- Drizzle Sauce: Pour the creamy garlic sauce over the potatoes, tossing gently to coat evenly.
- Garnish: Sprinkle chopped fresh parsley and chives on top for added freshness and color.
- Serve: Serve immediately to enjoy the potatoes warm and creamy.
Notes
- For extra crispiness, you can broil the potatoes for an additional 2-3 minutes at the end of roasting, watching carefully to avoid burning.
- Substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- Parmesan cheese can be replaced with Grana Padano or Pecorino Romano for a different flavor profile.
- To make this dish vegetarian, ensure the Parmesan cheese used is free from animal rennet.
- Leftover potatoes and sauce can be refrigerated separately and reheated gently on the stovetop.
