Creamy Garlic Baby Potatoes (Print Version)

# Ingredients:

→ Main Ingredients

01 - 450 g baby potatoes, washed and halved
02 - 2 tablespoons olive oil
03 - 1 tablespoon butter
04 - 4 cloves garlic, minced
05 - 120 ml heavy cream
06 - 25 g grated Parmesan cheese
07 - 1 tablespoon chopped fresh parsley
08 - Salt and pepper, to taste

# Instructions:

01 - Preheat the oven to 200°C. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the baby potatoes with olive oil, salt, and pepper. Arrange them in an even layer on the prepared baking sheet.
03 - Roast in the oven for 25 to 30 minutes, turning halfway, until potatoes are tender and golden brown.
04 - While potatoes roast, melt the butter in a skillet over medium heat. Sauté the minced garlic for 1 to 2 minutes until aromatic.
05 - Pour in the heavy cream and bring to a gentle simmer. Cook for 3 to 4 minutes, allowing the sauce to thicken slightly.
06 - Remove from heat and stir in the grated Parmesan, mixing until fully melted and sauce is smooth.
07 - Transfer roasted potatoes to a serving dish. Pour over the creamy garlic sauce and sprinkle with chopped fresh parsley.

# Notes:

01 - For extra depth, use a mix of baby yellow and red potatoes.

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