Description
This Roasted Garlic Potatoes recipe offers a creamy, flavorful side dish perfect for any meal. Tender baby potatoes are boiled to perfection and then coated in a rich garlic-infused cream sauce enhanced with Parmesan cheese and Italian herbs, finished with a fresh parsley garnish.
Ingredients
Scale
Potatoes
- 1.5 pounds baby potatoes, halved
Sauce and Seasoning
- 2 tbsp butter
- 1 tbsp olive oil
- 5 cloves fresh garlic, minced
- 1 cup heavy cream
- ½ cup broth
- ½ cup Parmesan cheese
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp Italian herbs
- 2 tablespoons fresh parsley, chopped
Instructions
- Boil Potatoes: Bring a pot of salted water to a boil and add the halved baby potatoes. Cook them until they are fork-tender, about 10-12 minutes. Drain the potatoes thoroughly and set aside.
- Sauté Garlic: In a large skillet, heat the butter and olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Simmer Cream Sauce: Pour in the broth and heavy cream, then simmer gently over low to medium heat for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
- Add Cheese and Season: Stir in the Parmesan cheese, salt, pepper, and Italian herbs until the cheese melts and the sauce is smooth. Add the cooked potatoes to the skillet and toss gently to coat them evenly with the creamy garlic sauce. Cook for an additional 2-3 minutes to allow flavors to meld.
- Garnish and Serve: Remove the skillet from heat and sprinkle the fresh chopped parsley over the potatoes. Serve immediately while hot to enjoy the full flavors of the dish.
Notes
- Use baby potatoes of similar size for even cooking.
- Do not overcook potatoes during boiling to avoid mushiness since they will cook further in the sauce.
- You can substitute Parmesan cheese with Pecorino Romano for a sharper flavor.
- Adjust salt and herbs to taste, especially if your broth is salted.
- Serve as a side dish with grilled meats or roasted vegetables.
