Creamy Garlic Roasted Baby Potatoes

Description:

These baby potatoes are roasted to golden perfection with garlic, herbs, and olive oil, then finished with a creamy garlic butter drizzle. They’re tender inside, crispy outside, and packed with flavor – the ultimate comforting side dish.

Origin:

Rooted in classic European roasting techniques, this dish blends rustic simplicity with creamy decadence, perfect for holiday feasts or weeknight dinners.

Ingredients (Quantity):

1.5 lbs (700g) baby potatoes, halved
3 tbsp olive oil
4 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tsp dried rosemary or thyme
Optional: ½ tsp paprika for a smoky note

For the Creamy Garlic Butter Drizzle:

2 tbsp butter
¼ cup heavy cream
2 cloves garlic, minced
¼ cup grated Parmesan cheese (optional)
1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat & Prepare Potatoes:

Preheat oven to 425°F (220°C).
Toss halved baby potatoes with olive oil, garlic, salt, pepper, and herbs until evenly coated.

2. Roast Potatoes:

Spread potatoes cut-side down on a parchment-lined baking sheet.
Roast for 30–35 minutes, flipping halfway, until golden and crispy.

3. Make Creamy Garlic Butter Drizzle:

In a small saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute.
Add cream and bring to a gentle simmer. Stir in Parmesan (if using) and cook until slightly thickened.