Creamy Garlic Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon fresh parsley, chopped to sprinkle on top
02 -
1/4 cup Parmesan cheese, grated fresh
03 -
2 tablespoons olive oil for roasting perfectly
04 -
1/2 cup heavy cream to make it creamy and smooth
05 -
1 pound baby potatoes, cleaned up and cut down the middle
06 -
4 garlic cloves, smashed or minced (you can never have too much!)
07 -
1 tablespoon butter for the rich and silky sauce
08 -
Salt and black pepper for seasoning to your taste
# Instructions:
01 -
Set your oven to 400°F (200°C) and lay some parchment paper on a baking tray. Makes cleanup a breeze.
02 -
In a big bowl, toss the halved potatoes with olive oil, salt, and pepper until every piece looks evenly covered. Spread them out on the prepared tray with some space between them—no crowding!
03 -
Bake those potatoes for 25-30 minutes, flipping them over halfway. They should come out golden and soft on the inside.
04 -
While your potatoes cook, place a skillet over medium heat, melt the butter, and stir in the garlic. Cook for around 1-2 minutes until it smells amazing.
05 -
Pour the heavy cream into the skillet and let it gently simmer for about 3-4 minutes. It'll thicken just a bit, giving it that glossy texture.
06 -
Once the skillet is off the heat, gradually stir in the Parmesan until it’s smooth and velvety.
07 -
When the roasted potatoes are ready, place them in a serving bowl. Drizzle the garlic-packed creamy sauce all over and sprinkle parsley on top. Time to enjoy!
# Notes:
01 -
Want to cut back on calories? Sub in half-and-half instead of heavy cream.
02 -
Spice it up by adding a dash of red pepper flakes to the sauce.