Ingredients
Scale
- 1.5 pounds baby potatoes, washed and halved
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1/4 cup heavy cream or coconut milk for vegan variation
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Toss baby potatoes with olive oil, minced garlic, salt, and pepper. Spread on a baking sheet lined with parchment paper and roast for 25-30 minutes until golden and crispy.
- While potatoes roast, melt butter in a skillet over medium heat. Add remaining garlic and sauté until fragrant. Pour in heavy cream and cook for 2-3 minutes until slightly thickened. Season with salt and pepper.
- Transfer roasted potatoes to the skillet with the creamy garlic sauce. Toss gently to coat evenly. Garnish with chopped parsley and grated Parmesan if desired.
Notes
- Ensure all potatoes are of uniform size for even roasting.
- Toss potatoes thoroughly in garlic and oil to maximize flavor.
- Roast until outside is crispy and inside is tender for perfect texture.
- Garnish with fresh herbs for added flavor and visual appeal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting, Sautéing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 220 Kcal
- Sugar: 2g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
