Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Wash and halve the baby potatoes.
- In a large bowl, toss the potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 25-30 minutes, until golden brown and tender.
- While the potatoes are roasting, melt butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes, stirring, until the sauce begins to thicken.
- Reduce the heat to low. Stir in the grated Parmesan cheese until melted and smooth.
- Add the hot roasted potatoes directly to the skillet. Gently toss to coat completely. Stir in the fresh parsley and serve immediately.
Nutrition
Notes
Tip 1: For extra crispy potatoes, you can broil them for the last 2-3 minutes of roasting.
Tip 2: Ensure your Parmesan is freshly grated. Pre-shredded cheese often contains anti-caking agents that can make the sauce gritty.
Tip 2: Ensure your Parmesan is freshly grated. Pre-shredded cheese often contains anti-caking agents that can make the sauce gritty.
