I started making this recipe when I needed a quick side dish for an impromptu dinner party. It was such a hit that it’s now my go-to impressive side when I want something that looks fancy but requires minimal effort.
Ingredients
- Baby potatoes: They stay tender and creamy inside while getting perfectly crisp outside. Look for ones that are similar in size for even cooking.
- Olive oil: Helps the potatoes develop that beautiful golden crust. Use a good quality one for best flavor.
- Butter: Adds richness to the sauce and helps the garlic bloom its flavor without burning.
- Garlic cloves: The star flavor component. Fresh is essential here; look for firm bulbs with tight skin.
- Heavy cream: Creates the luxurious texture of the sauce. Full fat works best for proper thickening.
- Parmesan cheese: Adds savory depth and helps thicken the sauce. Freshly grated melts much better than pre-grated.
- Fresh parsley: Brightens the rich dish with color and fresh flavor. Choose vibrant bunches with perky leaves.
- Salt and pepper: Essential seasoning for every layer of flavor.
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 400°F and line a baking sheet with parchment paper. The high temperature ensures your potatoes get that perfect golden exterior while staying creamy inside.
- Prepare Potatoes:
- Wash your baby potatoes thoroughly and cut them in half. Make sure they’re completely dry before tossing them with olive oil; this is crucial for achieving that crispy exterior. Season generously with salt and pepper, ensuring each piece gets coated evenly.
- Roast to Perfection:
- Arrange the potatoes cut side down on your prepared baking sheet, giving them plenty of space. This allows the steam to escape, helping them crisp up rather than steam. Roast for a full 25–30 minutes, turning them halfway through to ensure even browning on all sides.
- Start the Sauce:
- While the potatoes work their magic in the oven, melt butter in a skillet over medium heat. Add your minced garlic and watch it carefully as it sautés. You want it fragrant and just turning golden, not brown, which would make it bitter. This should take about 1–2 minutes.
- Create the Creamy Base:
- Pour in your heavy cream and let it come to a gentle simmer. The cream will begin to reduce and thicken slightly as it cooks for 3–4 minutes. Keep stirring occasionally to prevent scorching on the bottom of the pan.
- Add Cheesy Richness:
- Once your sauce has thickened slightly, remove it from the heat and immediately stir in the Parmesan cheese. Keep stirring until it’s completely melted and your sauce is smooth and velvety. The residual heat will melt the cheese perfectly without risk of separation.
- Combine and Serve:
- Transfer those golden roasted potatoes to a serving dish, pour the hot creamy garlic sauce all over them, and sprinkle with fresh parsley. Serve immediately while everything is hot and the contrast between crispy potatoes and creamy sauce is at its peak.
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