Description
The Creamy Garlic Herb Baby Potatoes recipe transforms humble baby potatoes into a dish brimming with flavor. This recipe is distinguished by its harmonious blend of fragrant garlic and robust herbs enveloped in a creamy sauce. Ideal as a delicious main or as a gourmet side dish, these creamy-garlic baby potatoes are sure to delight everyone at the table.
Ingredients
Scale
- 1 1/2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme or rosemary
- Fresh parsley, chopped for garnish
Instructions
- Prepare the Potatoes Preheat your oven to 400°F (200°C). In a large bowl, toss the halved baby potatoes with olive oil, and season with salt and pepper. Spread them out in a single layer on a baking sheet.
- Roast the Potatoes Place the baking sheet in the preheated oven. Roast the potatoes for 25-30 minutes, flipping halfway through the duration, until they are golden and crisp 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. Carefully pour in the heavy cream and bring the mixture to a simmer. Stir in the grated Parmesan cheese and dried thyme or rosemary. Cook for an additional 2-3 minutes, or until the sauce thickens slightly.
- Combine Once the potatoes are roasted, transfer them to the skillet with the creamy garlic sauce. Gently toss to ensure the potatoes are evenly coated with the sauce.
- Serve Garnish the dish with freshly chopped parsley to add a burst of color and fresh flavor before serving.