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.
4. Combine & Serve:
Transfer hot roasted potatoes to a serving bowl and drizzle with the creamy garlic sauce.
Toss to coat, sprinkle with parsley, and serve immediately.
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.
4. Combine & Serve:
Transfer hot roasted potatoes to a serving bowl and drizzle with the creamy garlic sauce.
Toss to coat, sprinkle with parsley, and serve immediately.
