Garlic Creamy Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Four cloves of garlic, chopped finely
02 -
450 g small potatoes, cleaned and cut in half
03 -
60 ml Parmesan, shredded
04 -
A tablespoon of fresh parsley, chopped up
05 -
Salt and black pepper for seasoning
06 -
2 tablespoons of olive oil
07 -
120 ml thick cream
08 -
1 tablespoon of butter
# Instructions:
01 -
Turn your oven on to 200°C. Use parchment paper to line a baking tray.
02 -
Mix the halved potatoes with olive oil, a pinch of salt, and some pepper in a big bowl. Arrange them evenly on the baking tray.
03 -
Put the potatoes into the oven and let them roast for about 25–30 minutes. Flip them halfway so they cook evenly and turn golden.
04 -
As the potatoes bake, melt butter over medium heat in a pan. Toss in the garlic and cook for a minute or two until you can smell it.
05 -
Pour in the heavy cream and let it heat up until it starts to simmer. Stir it often, letting it cook for a few minutes, so it thickens a bit.
06 -
Take the creamy sauce off the heat. Mix in the Parmesan and keep stirring until it’s melted and silky.
07 -
Once your potatoes are golden and done, place them in a serving dish. Spoon the garlic cream sauce over them and sprinkle with chopped parsley to serve.