Description
Delightful roasted baby potatoes draped in a rich, creamy garlic sauce, perfect for any occasion.
Ingredients
Scale
- 2 pounds baby potatoes, washed and halved
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 3 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley, for garnish
- Juice of half a lemon
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the halved baby potatoes on a baking sheet. Drizzle with olive oil, then season with salt and black pepper. Toss to coat.
- Roast the potatoes in the preheated oven for 25-30 minutes, stirring halfway through.
- While the potatoes are roasting, melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes.
- Reduce heat to low, stir in the heavy cream and lemon juice, and let simmer.
- Incorporate the Parmesan cheese into the sauce, stirring until smooth. Taste and adjust seasoning as needed.
- Once the potatoes are golden and tender, transfer them to a serving dish and pour the creamy garlic sauce over them. Gently toss to coat.
- Garnish with chopped parsley before serving warm.
Notes
You can prepare the creamy garlic sauce in advance and store in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg