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Creamy Garlic Parmesan Roasted Potatoes

Crispy roasted baby potatoes smothered in a rich, homemade garlic parmesan cream sauce. The ultimate indulgent side dish.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: American, Italian-inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Roasted Potatoes
  • 2 lbs baby potatoes halved
  • 3 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme optional
Creamy Garlic Sauce
  • 2 tbsp butter unsalted
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 0.5 cup parmesan cheese freshly grated
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Baking sheet
  • Skillet (for sauce)
  • Mixing Bowl

Method
 

  1. Preheat oven to 400°F (200°C). Wash and halve the baby potatoes.
  2. Toss potatoes with olive oil, salt, pepper, and dried herbs until coated.
  3. Spread potatoes on a baking sheet, cut-side down, and roast for 25-30 minutes until crispy.
  4. While potatoes roast, melt butter in a skillet over medium heat. Sauté minced garlic for 1 minute.
  5. Add heavy cream and simmer for 2-3 minutes until slightly reduced.
  6. Remove sauce from heat and stir in parmesan cheese until smooth.
  7. Pour sauce over roasted potatoes, garnish with parsley, and serve immediately.

Notes

Use freshly grated parmesan cheese for the smoothest sauce. Pre-shredded cheese may cause the sauce to become grainy.