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 and drizzle them with olive oil. Season with salt and black pepper, tossing to ensure even coating.
- Roast the potatoes for 25–30 minutes, stirring halfway, until golden brown and tender.
- While the potatoes roast, melt the butter in a saucepan over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant.
- Reduce heat to low, stir in the heavy cream and lemon juice, and bring to a gentle simmer.
- Add the Parmesan cheese, stirring continuously until fully melted and the sauce is smooth. Season with salt and black pepper to taste.
- Transfer roasted potatoes to a serving dish and pour the creamy garlic sauce over them, gently tossing to coat.
- Garnish with fresh parsley and serve warm.
Notes
- For a spicy kick, add a pinch of red pepper flakes to the sauce.
- Fingerling or other small potatoes can be used instead of baby potatoes.
- Add rosemary or thyme while roasting for extra flavor.
- Pairs well with grilled chicken or steak.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasted
- Cuisine: American
- Diet: Vegetarian