Creamy Garlic Baby Potatoes (Print Version)
Crisp baby potatoes with garlic cream sauce and Parmesan, finished with fresh parsley for a rich side dish.
# What You'll Need:
→ Potatoes
01 -
1.5 pounds baby potatoes, scrubbed and halved
→ Seasoning
02 -
2 tablespoons extra-virgin olive oil
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ Creamy Sauce
05 -
2 tablespoons unsalted butter
06 -
4 garlic cloves, finely minced
07 -
½ cup heavy cream (room temperature)
08 -
½ cup freshly grated Parmesan cheese
→ Garnish
09 -
2 tablespoons fresh parsley, chopped
# Steps to Follow:
01 -
Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
02 -
Halve baby potatoes and pat dry thoroughly. Toss with olive oil, salt, and pepper until evenly coated.
03 -
Arrange potatoes cut side down in a single layer on the sheet, leaving space for steam to escape. Roast for 25 to 30 minutes, flipping potatoes halfway through for even browning.
04 -
Melt butter in a skillet over medium heat. Add minced garlic and sauté until fragrant and lightly golden, about 2 minutes, stirring often to avoid burning.
05 -
Pour in heavy cream and stir. Maintain a gentle simmer for 3 to 4 minutes, stirring frequently until the sauce slightly thickens without boiling.
06 -
Remove skillet from heat and immediately stir in grated Parmesan until melted and sauce becomes smooth and glossy.
07 -
Transfer roasted potatoes to a serving dish, pour creamy garlic sauce over, and toss gently to coat. Garnish with chopped parsley and additional Parmesan if desired. Serve immediately.
# Additional Notes:
01 -
Drying potatoes before roasting ensures a crisp exterior.
02 -
Room temperature cream blends smoothly and reduces curdling risk.
03 -
This dish may be prepared up to one day ahead by parboiling potatoes, then roasting just before serving.