Garlic Parmesan Cream Baby Potatoes
Golden, crispy baby potatoes tossed in a silky garlic-Parmesan cream sauce and finished with fresh herbs. This cozy side dish is rich, comforting, and guaranteed to steal the spotlight at any meal.
Ingredients
1 pound baby potatoes, halved
2 tablespoons olive oil
4 cloves garlic, finely minced
2 tablespoons unsalted butter
1 cup heavy cream
½ cup freshly grated Parmesan cheese
½ teaspoon salt, or to taste
¼ teaspoon black pepper
½ teaspoon Italian seasoning
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme leaves (optional)
Extra Parmesan, for garnish
Instructions
Roast the Potatoes
Preheat your oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, salt, and black pepper. Arrange them cut-side down on a baking sheet in a single layer. Roast for 25–30 minutes, or until golden brown, crispy, and fork-tender.
Prepare the Garlic Cream Sauce
While the potatoes roast, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant—be careful not to let it brown.
Create the Creamy Base
Pour in the heavy cream and stir in the Italian seasoning. Bring to a gentle simmer, then reduce the heat to low. Let it cook for 2–3 minutes until slightly thickened.
Add the Parmesan
Gradually whisk in the grated Parmesan cheese until melted and smooth. Season with additional salt and pepper to taste.
Combine and Finish
Add the roasted baby potatoes to the skillet and gently toss until every piece is coated in the luscious garlic-Parmesan sauce.
Garnish and Serve
Sprinkle with fresh parsley, thyme, and extra Parmesan. Serve immediately while warm and creamy.
Serving Suggestions
Pair these creamy potatoes with roasted chicken, grilled steak, or baked salmon. They’re also wonderful served alongside a fresh green salad for a simple yet satisfying meal.
Enjoy every creamy, garlicky bite!
