Description
Delightful roasted baby potatoes coated in a rich and creamy garlic sauce, perfect for any meal.
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 them with olive oil and season with salt and black pepper. Toss to ensure an even coating.
- Roast the potatoes in the preheated oven for about 25-30 minutes, or until golden brown and tender. Stir halfway through for even roasting.
- While the potatoes roast, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant.
- Reduce the heat to low. Stir in the heavy cream and lemon juice, bringing the mixture to a gentle simmer. Stir occasionally to combine.
- Add the grated Parmesan cheese to the sauce, stirring continuously until the cheese melts completely, forming a smooth and creamy sauce. Adjust seasoning with additional salt and black pepper, as desired.
- Once the potatoes are roasted, transfer them to a serving dish. Pour the creamy garlic sauce over the potatoes, gently turning to coat each piece.
- Garnish with freshly chopped parsley before serving.
Notes
For a spicier kick, include a pinch of red pepper flakes when cooking the garlic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: baby potatoes, garlic sauce, creamy, roasted vegetables, comfort food
