Ingredients:
– 1 lb (450 g) baby potatoes, washed and halved
– 2 tablespoons olive oil
– 1 tablespoon butter
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1 tablespoon fresh parsley, chopped
– Salt and pepper, to taste
Instructions:
1. Roast the Potatoes:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a big ol’ bowl, toss those halved baby potatoes with olive oil, salt, and pepper until they’re all nice and coated. Spread ’em out evenly on that baking sheet and roast for about 25-30 minutes. Don’t forget to flip ’em halfway through so they get golden brown and fork-tender.
2. Prepare the Garlic Cream Sauce:
While those potatoes are roasting up a storm, grab a skillet and melt the butter over medium heat. Toss in the minced garlic and sauté for about 1-2 minutes until it’s all fragrant and delicious. Now, pour in that heavy cream, stirring occasionally, and let it simmer for 3-4 minutes until it thickens up just a bit. Take it off the heat and stir in the grated Parmesan cheese until it’s all melted and smooth like a dream.
3. Assemble and Serve:
Transfer those roasted potatoes to a serving dish and pour that creamy garlic sauce all over them. Sprinkle on some fresh parsley for a pop of color and serve it up hot!
Enjoy!
Nutritional Information:
– Prep Time: 5 minutes | Cooking Time: 25 minutes | Total Time: 30 minutes
– Kcal: Approximately 320 kcal per serving | ️ Servings: 4 servings
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