Garlic Creamy Potatoes (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil
02 -
1 lb (450 g) baby potatoes, scrubbed clean and cut into halves
03 -
1/4 cup grated Parmesan cheese
04 -
4 cloves garlic, finely chopped
05 -
1 tablespoon butter
06 -
1 tablespoon fresh parsley, finely chopped
07 -
1/2 cup heavy cream
08 -
Salt and pepper as much as you like
# Instructions:
01 -
Fire up your oven to 400°F (200°C). Lay some parchment paper on a baking tray and get it ready.
02 -
Toss the cut potatoes in a big bowl with olive oil, salt, and a sprinkle of pepper. Mix them up so they're all coated, then spread them out on your tray evenly.
03 -
Cook the potatoes in the hot oven for 25-30 minutes. Turn them over halfway through so both sides get crispy and golden brown.
04 -
While the potatoes roast, warm butter in a pan on medium heat. Add the minced garlic and stir it for a minute or two. It should smell amazing!
05 -
Pour in the heavy cream and let it lightly bubble. Stir it for 3-4 minutes until it thickens up and has that creamy texture.
06 -
Turn off the heat, stir in the Parmesan, and mix it until the sauce is smooth and creamy.
07 -
Move the roasted potatoes to your serving dish. Pour the creamy garlic sauce all over them, then sprinkle with parsley. Make sure to serve while they're still warm!
# Notes:
01 -
Swap heavy cream with half-and-half if you want a lighter dish.
02 -
Add a dash of red chili flakes for a spicy twist in your sauce.