Ingredients
1 lb (450 g) baby potatoes, washed and halved
2 tablespoons olive oil
1 tablespoon butter
4 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Instructions
Preheat the Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Potatoes: Toss halved baby potatoes with olive oil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
Roast the Potatoes: Roast for 25-30 minutes, turning halfway through, until golden brown and tender.
Make the Garlic Sauce: While the potatoes are roasting, melt the butter in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Prepare the Creamy Sauce: Stir in the heavy cream and bring to a simmer. Cook for 3-4 minutes until the sauce thickens slightly.
Add Parmesan: Remove the skillet from heat, then stir in the Parmesan cheese until melted and smooth.
Serve: Pour the creamy garlic sauce over the roasted potatoes and garnish with chopped fresh parsley. Serve immediately.