Creamy Garlic Baby Potatoes (Print Format)
Crispy baby potatoes in a rich garlic-Parmesan cream, finished with herbs. Simple, flavorful, and comforting.
# Ingredients:
→ Potatoes
01 -
Baby potatoes, similar in size, washed and halved
→ Cooking Essentials
02 -
Olive oil, high quality
03 -
Salt
04 -
Black pepper, freshly ground
→ Cream Sauce
05 -
Butter
06 -
Garlic cloves, minced
07 -
Heavy cream, full fat
08 -
Parmesan cheese, freshly grated
09 -
Fresh parsley, chopped
# Steps:
01 -
Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 -
Dry washed and halved baby potatoes. Toss with olive oil, salt, and pepper. Ensure each piece is fully coated.
03 -
Place the potatoes cut side down on the baking sheet with room between each piece. Roast for 25–30 minutes, turning halfway through to brown evenly.
04 -
Melt butter in a skillet over medium heat. Add garlic and sauté for 1–2 minutes until fragrant and golden but not browned.
05 -
Pour in heavy cream. Simmer gently for 3–4 minutes, stirring occasionally, until slightly thickened and reduced.
06 -
Remove skillet from heat. Stir in Parmesan cheese, ensuring it melts fully and sauce is smooth.
07 -
Transfer roasted potatoes to a serving dish. Pour creamy garlic sauce over them and sprinkle with fresh parsley. Serve immediately.
# Tips:
01 -
Drying the potatoes thoroughly prevents steaming and ensures crispy roasting.
02 -
Serve immediately for the best texture contrast between crispy potatoes and creamy sauce.
03 -
This side dish can be customized with herbs or spices for different flavor profiles.