Ingredients
1 lb (450 g) baby potatoes, washed and halved
2 tablespoons olive oil
1 tablespoon butter
4 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Potatoes: In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
Roast the Potatoes: Roast the potatoes in the oven for 25-30 minutes, or until tender and golden brown, turning them halfway through cooking.
Make the Sauce: While the potatoes are roasting, melt the butter in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Prepare the Creamy Sauce: Stir in the heavy cream and bring it to a simmer. Cook for 3-4 minutes, or until the sauce has thickened slightly.
Add Parmesan: Remove from heat and stir in the grated Parmesan cheese until melted and smooth.
Serve: Once the potatoes are done, remove them from the oven and transfer them to a serving dish. Pour the creamy garlic sauce over the roasted potatoes and garnish with chopped fresh parsley.
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