Creamy Garlic Parmesan Mini Potatoes

Instructions

Step 1 Preheat your oven to 400°F (200°C).
/n Step 2 Toss the mini potatoes with olive oil, salt, and black pepper.
/n Step 3 Spread them on a baking sheet and roast for 25–30 minutes until golden and tender.
/n Step 4 In a saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant.
/n Step 5 Pour in the heavy cream and bring to a gentle simmer.
/n Step 6 Stir in the Parmesan cheese and Italian seasoning, mixing until smooth and creamy.
/n Step 7 Remove the roasted potatoes from the oven and transfer them to a serving dish.
/n Step 8 Pour the creamy garlic parmesan sauce over the potatoes and toss gently to coat.
/n Step 9 Garnish with chopped parsley and serve warm.

Storage and Reheating Tips

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave, adding a splash of cream or milk to loosen the sauce if needed. Avoid overcooking during reheating to maintain the creamy texture.