This dish transforms humble potatoes into a decadent side that’s rich, flavorful, and utterly satisfying. Imagine tender, roasted potatoes coated in a velvety garlic sauce, inviting you to savor each bite.
Ingredients
Scale:
2 pounds Potatoes (Yukon Gold or Russet)
2 tablespoons Olive oil
1 teaspoon Salt
½ teaspoon Pepper
6 cloves Fresh garlic (minced)
1 cup Heavy cream
½ cup Parmesan cheese (grated)
2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Wash and peel the potatoes. Cut them into evenly sized cubes, about 1 to 2 inches. This ensures they cook uniformly.
In a large bowl, toss the potato cubes with olive oil, salt, and pepper until well coated.
Spread the potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden brown and fork-tender. Stir halfway through for even cooking.
While the potatoes roast, prepare the garlic sauce. In a saucepan over medium heat, add minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Pour in the heavy cream and bring to a gentle simmer. Allow it to cook for about 5 minutes, stirring occasionally, until slightly thickened.
Stir in the grated parmesan cheese until melted and smooth. Season with additional salt and pepper to taste.
Once the potatoes are done, remove them from the oven and pour the garlic sauce over them. Toss gently to coat.
Garnish with chopped parsley before serving. Enjoy your Creamy Garlic Sauce Potatoes warm!
