Description
This recipe features tender roasted baby potatoes coated in a luscious, creamy garlic Parmesan sauce. The potatoes are perfectly caramelized in the oven and then tossed with a rich blend of heavy cream, garlic, and freshly grated Parmesan cheese, finished with fresh herbs for added brightness. It’s a comforting side dish that pairs beautifully with a variety of main courses.
Ingredients
Scale
Potatoes
- 1.5 pounds baby potatoes, halved
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Creamy Garlic Sauce
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
Garnish
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough for roasting the potatoes to a golden finish.
- Prepare Potatoes: Place the halved baby potatoes in a large mixing bowl.
- Season Potatoes: Drizzle the potatoes with olive oil, and season with salt and black pepper to taste. Toss well to make sure all potatoes are evenly coated with oil and seasoning.
- Arrange on Baking Sheet: Spread the potatoes in a single layer on a baking sheet with the cut sides facing down to achieve better caramelization during roasting.
- Roast Potatoes: Roast in the preheated oven for 25-30 minutes until the potatoes are golden brown and tender when pierced with a fork.
- Prepare Garlic Sauce: While the potatoes roast, heat a small saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add Cream: Pour in the heavy cream, reduce heat to low, and let it gently simmer for 5 minutes, allowing the flavors to meld.
- Melt Parmesan: Gradually whisk in the grated Parmesan cheese until it melts fully, resulting in a smooth and creamy sauce. Season with salt and pepper to taste.
- Combine Potatoes and Sauce: Remove the roasted potatoes from the oven and transfer them to a serving bowl.
- Coat with Sauce: Drizzle the creamy garlic sauce over the hot potatoes, stirring gently to coat them evenly.
- Garnish: Sprinkle chopped fresh parsley and chives over the potatoes for a pop of color and fresh flavor.
- Serve: Serve the creamy garlic baby potatoes immediately for best taste and texture.
Notes
- For extra crispiness, you can broil the potatoes for 2-3 minutes at the end of roasting but watch carefully to prevent burning.
- Use freshly grated Parmesan for best melting and flavor quality.
- These potatoes can be prepared a few hours ahead; keep the sauce warm separately and combine just before serving.
- For a lighter option, substitute half-and-half for heavy cream, though the sauce will be less rich.
- Fresh herbs like parsley and chives brighten the dish but can be replaced with thyme or rosemary if preferred.
