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Creamy Garlic Baby Potatoes
Caroline

Creamy Garlic Baby Potatoes

These Creamy Garlic Baby Potatoes are roasted until golden and tossed in a rich garlic-Parmesan cream sauce. A comforting and flavorful side dish that pairs perfectly with chicken, beef, or fish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Comfort Food
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb (450 g) baby potatoes, washed and halved
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 4 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp chopped fresh parsley
  • salt and pepper, to taste

Equipment

  • baking sheet
  • parchment paper
  • large mixing bowl
  • skillet
  • wooden spoon or spatula

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss halved baby potatoes in olive oil, salt, and pepper. Spread evenly on the baking sheet.
  3. Bake for 25–30 minutes, flipping halfway, until golden and tender.
  4. While potatoes roast, melt butter in a skillet over medium heat. Add garlic and sauté 1–2 minutes until fragrant.
  5. Pour in heavy cream, simmer for 3–4 minutes until slightly thickened.
  6. Stir in Parmesan until melted and smooth. Remove from heat.
  7. Transfer roasted potatoes to a serving dish. Pour creamy garlic sauce over and toss lightly.
  8. Sprinkle with parsley and serve hot.

Notes

  • For extra crispiness, roast potatoes at 425°F (220°C) for slightly less time.
  • Freshly grated Parmesan melts better than pre-shredded.
  • Double the sauce if serving with a large crowd or using more potatoes.