Description
These Herb Crusted Creamy Garlic Baby Potatoes are a comforting and flavorful side dish. Tender baby potatoes are coated in a creamy garlic sauce and baked with a golden, crispy herb-Parmesan crust.
Ingredients
Scale
- 1 kg (2.2 lb) Baby Potatoes: Scrubbed and halved for even cooking.
- 2 tsp (10 g) Kosher Salt: To season the potatoes.
- 1 tsp (5 g) Black Pepper: Freshly ground for robust flavor.
- 60 g (4 Tbsp) Unsalted Butter: For richness in the sauce.
- 2 Tbsp (30 ml) Olive Oil: To prevent burning and add flavor.
- 4 Large Garlic Cloves, Minced: Essential for the garlic flavor.
- 240 ml (1 cup) Heavy Cream: Provides a luxurious creamy base.
- 2 Tbsp (8 g) Fresh Parsley, Chopped: Adds brightness and color.
- 1 tsp (2 g) Fresh Thyme Leaves: Offers a subtle earthy aroma.
- 80 g (¾ cup) Grated Parmesan Cheese: Adds salty, umami flavor.
- 30 g (¼ cup) Panko Breadcrumbs: For a crispy crust.
- 1 Tbsp (3 g) Chives, Sliced: For garnish.
- Optional: 6 Fresh Sage Leaves, Chopped: For garnish.
Instructions
- Parboil Potatoes: Boil halved potatoes for 8-10 minutes until tender, then drain and dry.
- Infuse Garlic Butter: Melt butter and oil, sauté minced garlic for 1 minute.
- Create Creamy Sauce: Stir in cream, parsley, thyme, salt, and pepper; simmer for 2-3 minutes.
- Coat Potatoes: Toss potatoes with the creamy garlic sauce.
- Prepare Herb Crust: Combine Parmesan, panko, and oil.
- Assemble and Bake: Spread potatoes on a baking sheet, sprinkle with crust, and bake for 35 minutes.
- Finish and Garnish: Drizzle with garlic oil, garnish with chives and sage.
Notes
For extra crispiness, ensure potatoes are thoroughly dried and don’t overcrowd the baking sheet.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 50 mg