Velvety Garlic Baby Potatoes (Print View)
Crispy roasted baby potatoes blended into a silky garlic parmesan cream. This quick and flavorful dish is perfect with any entrée.
# What You'll Need:
→ Main Ingredients
01 -
1 lb small potatoes, cleaned up and sliced into halves
02 -
2 tbsp olive oil to get them crisp and golden
03 -
1 tbsp butter for a rich, flavorful base
04 -
4 cloves minced garlic (can you ever have too much?)
05 -
Half a cup of heavy cream for extra richness
06 -
1/4 cup freshly grated Parmesan cheese
07 -
Chopped fresh parsley for a bright garnish—1 tbsp
08 -
A pinch of salt and a sprinkle of pepper
# Directions:
01 -
Fire up your oven to 400°F (200°C). Line a baking tray with parchment paper to make cleaning up a breeze.
02 -
Mix your halved potatoes with olive oil, a bit of salt, and some pepper. Spread them on the prepared tray. Make sure they’re spaced out so they crisp nicely.
03 -
Stick the potatoes in the oven for 25-30 minutes. Flip them over halfway through. You want a golden color and soft insides.
04 -
While the potatoes cook, heat butter in a skillet on medium heat. Toss in the minced garlic and sauté until it smells incredible—about 1-2 minutes.
05 -
Pour in the heavy cream, then let it bubble for 3-4 minutes while it thickens up a bit. This is where the sauce gets dreamy!
06 -
Take the skillet off the stove. Stir the Parmesan in until everything is smooth and melty.
07 -
Put the baked potatoes in a dish, drizzle the creamy garlic sauce over them, and top with fresh parsley. Time to eat!
# Notes:
01 -
Cut down on calories by using half-and-half rather than heavy cream.
02 -
Like it spicy? Add a sprinkle of red pepper flakes to your sauce.