Creamy Garlic Roasted Baby Potatoes
Ingredients:
1 1/2 pounds baby potatoes, halved
2 tablespoons olive oil
Salt and pepper, to taste
3 tablespoons unsalted butter
4 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon dried thyme or rosemary
Fresh parsley, chopped (for garnish)
Directions:
Preheat oven to 400°F (200°C). Toss baby potatoes with olive oil, salt, and pepper in a bowl. Spread on a baking sheet in one layer.
Roast for 25-30 minutes, flipping halfway, until golden and tender.
Meanwhile, melt butter in a skillet over medium heat. Add garlic and sauté 1-2 minutes until fragrant.
Stir in heavy cream and bring to a simmer. Add Parmesan and thyme (or rosemary). Cook 2-3 minutes until sauce thickens.
Add roasted potatoes to the skillet and toss to coat with the creamy garlic sauce.
Serve warm, topped with fresh parsley.
Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: 4-6