Ingredients:

  • 2 lbs (900g) baby potatoes, halved or quartered
  • 3 tbsp (45ml) olive oil
  • 1 tsp (5g) sea salt
  • ½ tsp (2g) black pepper
  • 1 tsp (2g) dried rosemary or thyme (optional)
  • 4 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • ¼ cup (60g) grated Parmesan cheese
  • 2 tbsp (30g) unsalted butter
  • 1 tbsp (15ml) lemon juice
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish (optional)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a large mixing bowl, combine halved baby potatoes, olive oil, sea salt, black pepper, and optional herbs. Toss well to coat.
  3. Spread coated potatoes in a single layer on a baking sheet.
  4. Roast in the oven for 30-35 minutes, turning once halfway through, until golden brown and crispy.
  5. Meanwhile, prepare the creamy garlic sauce: In a medium saucepan, melt butter over medium heat.
  6. Add minced garlic and sauté for 1-2 minutes until fragrant (do not brown).
  7. Pour in heavy cream, stirring to combine, and bring to a gentle simmer.
  8. Stir in Parmesan cheese and lemon juice, cooking until slightly thickened. Season with salt and pepper to taste.
  9. Once the potatoes are done roasting, remove them from the oven and drizzle the creamy sauce over the top.
  10. Garnish with chopped parsley and serve hot.