Ingredients
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2 lbs baby potatoes (halved or quartered)
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1 tablespoon olive oil
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Salt & black pepper, to taste
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4 tablespoons butter
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5 cloves garlic, minced
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2 tablespoons all-purpose flour
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1 ½ cups whole milk or heavy cream
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½ cup grated Parmesan cheese
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½ teaspoon onion powder
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1 teaspoon Italian seasoning
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Fresh parsley (chopped, for garnish)
Instructions
Step 1: Roast or Boil the Potatoes
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Option 1 (Roasted): Toss potatoes in olive oil, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes until golden and fork-tender.
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Option 2 (Boiled): Boil potatoes in salted water for 12–15 minutes until soft, then drain.
Step 2: Make the Creamy Garlic Sauce
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In a large skillet, melt butter over medium heat.
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Add minced garlic and sauté for 1–2 minutes until fragrant (don’t burn it).
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Whisk in flour and cook for 1 minute to form a roux.
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Slowly whisk in milk or cream until smooth.
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Add Parmesan, onion powder, Italian seasoning, salt, and pepper.
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Simmer on low for 5–7 minutes until thick and creamy.
Step 3: Combine & Serve
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Add the cooked potatoes into the creamy garlic sauce. Stir gently to coat.
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Let everything warm together for 2–3 minutes.
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Garnish with fresh parsley and extra Parmesan if desired.