Ingredients
- 1.5 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest
If you don’t have baby potatoes, you can substitute with fingerling potatoes or even quartered Yukon Golds. For a lighter version, swap the heavy cream with half-and-half or a plant-based cream alternative.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper until well coated.
- Spread the potatoes in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, or until golden and tender when pierced with a fork.
- Meanwhile, in a saucepan over medium heat, combine the heavy cream and minced garlic. Bring to a simmer, stirring occasionally, for about 5 minutes until the garlic is fragrant.
- Remove the saucepan from heat and stir in the grated Parmesan cheese until melted and smooth. Add the lemon zest for a pop of freshness.
- Once the potatoes are done, transfer them to a serving dish. Pour the creamy garlic sauce over the potatoes, ensuring each piece is well coated.
- Garnish with chopped fresh parsley before serving. Enjoy the dish warm, as it reminds me of the warm hugs I received from my family at the dinner table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International