Creamy Baby Potatoes Recipe
Indulge in this Creamy Baby Potatoes Recipe, where tender baby potatoes are enveloped in a rich garlic-Parmesan cream sauce. Perfect as a side dish for any occasion, this recipe combines simplicity with gourmet flavors to elevate your meal.
Ingredients
- 1.5 pounds about 700g baby potatoes, halved
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 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, salt, and pepper until evenly coated.
- Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and tender when pierced with a fork.
Make the Creamy Garlic Sauce:
- While the potatoes are roasting, heat a saucepan over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the grated Parmesan cheese, dried thyme, and rosemary.
- Continue to cook, stirring occasionally, until the sauce thickens slightly.
- Season with salt and pepper to taste.
Combine and Serve:
- Once the potatoes are roasted, transfer them to a serving dish.
- Pour the creamy garlic sauce over the potatoes, gently tossing to ensure they are well coated.
- Garnish with chopped fresh parsley.
- Serve immediately and enjoy!
Notes
- Uniform Size: Ensure the baby potatoes are of similar size for even cooking.
- Skin-On: Leaving the skin on adds texture and nutrients, but feel free to peel them if preferred.
- Cheese Variations: Experiment with different cheeses like Gruyère or cheddar for a unique flavor profile.
- Herb Substitutions: Fresh herbs can be used in place of dried ones; just remember to adjust quantities accordingly.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk or cream to loosen the sauce if necessary.
- Freezing: Not recommended, as the cream sauce may separate upon thawing.