Description
These Creamy Garlic Parmesan Potatoes are rich, buttery, and packed with flavor! Roasted baby potatoes are coated in a velvety garlic-Parmesan sauce, making them the perfect side dish for any meal.
Ingredients
Units
Scale
- 1 1/2 lbs baby potatoes, halved
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the Potatoes:
- Preheat oven to 400°F (200°C).
- Toss baby potatoes with olive oil, salt, and black pepper.
- Arrange them on a baking sheet and roast for 25-30 minutes, or until tender and golden brown.
- Make the Garlic Parmesan Sauce:
- In a pan, melt butter over medium heat. Add minced garlic and sauté for 1 minute.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Cook until smooth and thickened (about 3 minutes).
- Combine & Serve:
- Add the roasted potatoes to the pan and toss to coat in the creamy sauce.
- Garnish with fresh parsley and serve hot!
Notes
- Use Yukon Gold potatoes for an extra creamy texture.
- Swap heavy cream for half-and-half for a lighter version.
- Add crispy bacon bits for extra flavor.
