Velvety Garlic Mini Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound baby potatoes, cleaned and sliced in half
02 -
2 tablespoons olive oil, to make them nice and golden
03 -
1 tablespoon butter, to create a tasty sauce base
04 -
4 cloves garlic, finely chopped (extra is always welcome!)
05 -
1/2 cup heavy cream, for super smooth texture
06 -
1/4 cup freshly shredded Parmesan cheese
07 -
1 tablespoon fresh parsley, diced for topping
08 -
Salt and pepper as needed
# Instructions:
01 -
Warm up your oven to 400°F (200°C) and put parchment paper on a baking sheet so nothing sticks.
02 -
Put the cut baby potatoes in a bowl and mix with olive oil, salt, and pepper until coated completely. Lay them out on your prepared baking sheet with space between each piece.
03 -
Stick the potatoes in the oven for around 25-30 minutes, turning them over halfway. They should turn golden brown outside and soft inside.
04 -
As the potatoes cook, melt butter in a pan over medium heat and cook the chopped garlic for 1-2 minutes until it smells good and fills your kitchen.
05 -
Add the heavy cream and let it bubble gently for 3-4 minutes until it gets a bit thicker. This part makes everything special!
06 -
Remove from heat and add the Parmesan cheese, stirring until everything's melted and blended.
07 -
When potatoes are ready, put them in a serving bowl, pour your creamy garlic sauce over them, and top with fresh parsley. Ready to eat!
# Notes:
01 -
Try using half-and-half instead of heavy cream for fewer calories
02 -
Spice it up by adding some red pepper flakes to your sauce