Roasted baby potatoes is an easy and versatile potato side dish, ready to be enjoyed with anything from roast chicken to grilled steak, but to really make a dinner complete, try these creamy garlic potatoes. Their melt-in-your-mouth quality pairs well with just about everything for dinner.
Ingredients:
- • 1½ pounds baby potatoes, halved
- • 2 tablespoons olive oil
- • Salt and pepper, to taste
- • 3 tablespoons unsalted butter
- • 4 cloves garlic, minced
- • ½ cup heavy cream
- • ¼ cup grated Parmesan cheese
- • 1 teaspoon dried thyme or rosemary
- • Fresh parsley, chopped (for garnish)
Directions:
- • Prepare the Potatoes: Preheat your oven to 400°F. Toss the halved baby potatoes with olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet.
- • Roast the Potatoes: Roast the potatoes in the preheated oven for 25-30 minutes, flipping halfway through, until they are golden and crispy on the outside and tender on the inside.
- • Make the Creamy Garlic Sauce: While the potatoes are roasting, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and dried thyme (or rosemary). Continue to cook for 2-3 minutes, until the sauce thickens slightly.
- • Combine: Once the potatoes are done roasting, add them to the skillet with the garlic cream sauce. Gently toss the potatoes in the sauce to coat them evenly.
- • Serve: Garnish with fresh parsley before serving for a pop of color and flavor.
