Creamy Garlic Roasted Baby Potatoes
Crispy roasted baby potatoes tossed in a rich, creamy garlic Parmesan sauce. A comforting side dish perfect for dinners or special occasions.
Equipment
- Baking sheet
- Skillet
- Parchment paper
- Knife and cutting board
Ingredients
Ingredients
- 1.5 lbs baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced fresh recommended
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese freshly grated
- 0.5 teaspoon onion powder
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss halved baby potatoes in olive oil, salt, and pepper. Arrange cut-side down on the sheet. Roast for 25–30 minutes until golden and crispy.
- Meanwhile, melt butter in a skillet over medium heat. Add minced garlic and cook for 1 minute.
- Pour in the heavy cream and onion powder. Stir in Parmesan and simmer 3–4 minutes until slightly thickened.
- Add roasted potatoes to the skillet. Toss to coat in sauce. Garnish with fresh parsley and serve warm.
Notes
For extra crispiness, broil potatoes for the last 2 minutes. You can swap heavy cream with half-and-half for a lighter version.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 5gFat: 22gSaturated Fat: 13gCholesterol: 65mgSodium: 500mgFiber: 3gSugar: 2gVitamin A: 900IUVitamin C: 18mgCalcium: 130mgIron: 1.2mg
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