Description
Tender roasted baby potatoes tossed in a rich, garlicky cream sauce with Parmesan and herbs — a comforting and elegant side dish that pairs with any main course.
Ingredients
Scale
- 🥔 Potatoes
- 1½ lbs baby potatoes, halved
- 1 tbsp olive oil
- Salt and black pepper to taste
- 🧄 Garlic Cream Sauce
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- ½ tsp dried thyme
- ½ tsp paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional Add-ins
- ½ tsp chili flakes (for heat)
- ½ cup sautéed mushrooms
- 2 tbsp cream cheese for extra richness
Instructions
- Prepare the Potatoes: Wash and halve the baby potatoes. Toss them in olive oil, salt, and pepper. Roast at 400°F (200°C) for 20 minutes, or until golden and fork-tender.
- Make the Garlic Sauce: In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant (30 seconds). Pour in heavy cream and stir gently. Add Parmesan, thyme, and paprika. Simmer 3–5 minutes until the sauce thickens slightly.
- Combine & Serve: Add roasted potatoes to the pan. Toss gently so every potato is coated in creamy sauce. Garnish with chopped parsley. Serve hot with steak, grilled chicken, or salmon.
Notes
For extra richness, stir in cream cheese or a splash of white wine. You can also use Yukon Gold potatoes if baby potatoes aren’t available.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasted & Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg