Description
This recipe features tender baby potatoes roasted to golden perfection and coated in a rich, creamy garlic sauce made with butter, heavy cream, Parmesan cheese, and fresh lemon juice. Garnished with fresh parsley, this dish offers a comforting, indulgent side perfect for any meal.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes, washed and halved
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Creamy Garlic Sauce
- 3 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Juice of half a lemon
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Prepare the potatoes: Arrange the halved baby potatoes on a baking sheet. Drizzle with olive oil, season with salt and black pepper, then toss to ensure they are evenly coated.
- Roast the potatoes: Roast the potatoes in the preheated oven for 25-30 minutes until golden brown and tender, stirring halfway through to ensure even roasting.
- Make the garlic butter base: While potatoes roast, melt the unsalted butter in a saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add cream and lemon juice: Reduce heat to low, stir in the heavy cream and lemon juice, and bring the mixture to a gentle simmer. Stir occasionally to combine flavors.
- Incorporate Parmesan cheese: Add the grated Parmesan cheese to the sauce, stirring continuously until fully melted and the sauce turns smooth and creamy. Season with additional salt and pepper to taste.
- Combine potatoes and sauce: Once potatoes are roasted, transfer them to a serving dish and pour the creamy garlic sauce over the potatoes. Gently toss to coat each piece evenly.
- Garnish and serve: Sprinkle fresh chopped parsley over the potatoes for a burst of color and fresh flavor. Serve immediately while warm.
Notes
- Use baby potatoes or small new potatoes for the best texture and roasting results.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- If you prefer more garlicky flavor, add an extra clove or two of garlic when sautéing.
- Ensure to toss the potatoes halfway during roasting to promote even browning.
- This dish pairs wonderfully with roasted meats or as a vegetarian main when served with a crisp salad.
