Description
These roasted baby potatoes are smothered in a creamy garlic sauce and topped with a crunchy toasted almond and chive crumble for a comforting and flavorful side dish. Perfect for any occasion!
Ingredients
Scale
- 500g (1 lb) Baby Potatoes: Halved if large, firm, and blemish-free
- 15ml (1 Tbsp) Olive Oil: Extra virgin preferred
- 30g (2 Tbsp) Unsalted Butter: Divided, for sauce and crumble
- 4 Garlic Cloves: Freshly minced
- 200ml (¾ cup) Heavy Cream: For a rich sauce
- ½ tsp Salt: Kosher or sea salt
- ¼ tsp Freshly Ground Black Pepper
- 30g (1 oz) Sliced Almonds: Or slivered almonds
- 2 Tbsp Fresh Chives: Finely chopped
- 1 tsp All-Purpose Flour: For binding the crumble
- 1 tsp Lemon Zest: Yellow part only
- 1 Tbsp Fresh Parsley: Chopped, flat-leaf preferred
Instructions
- Preheat & Prep Potatoes: Preheat oven to 200°C (400°F). Halve larger potatoes.
- Roast the Potatoes: Toss potatoes with oil, salt, and pepper. Roast for 25-30 minutes, flipping halfway.
- Sauté Garlic: Melt butter and sauté garlic until fragrant (1-2 minutes).
- Make Garlic Sauce: Simmer cream with salt and pepper for 5-6 minutes until thickened. Stir in lemon zest and parsley.
- Toast Almonds: Toast almonds until golden and fragrant (3-4 minutes).
- Prep Almond Crumble: Combine toasted almonds, chives, flour, and butter.
- Bake Crumble: Bake crumble for 5 minutes until crisp.
- Assemble & Serve: Toss potatoes with sauce, top with crumble, and garnish with parsley.
Notes
For extra flavor, add a pinch of red pepper flakes to the sauce or incorporate rosemary/thyme into the crumble. Lining the baking sheet with parchment paper prevents sticking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg