Ingredients
Scale
- 2 pounds of baby potatoes (Yukon Gold or red are great options)
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup heavy cream
- Fresh herbs (like rosemary or thyme) for garnish
Instructions
- Wash and scrub the baby potatoes, then cut them in half.
- Parboil the halved potatoes in salted water for about 10 minutes until slightly tender.
- Drain the potatoes and let them cool for 5 minutes.
- Season the cooled potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper; toss to coat.
- Spread the seasoned potatoes in a single layer on a lined baking sheet.
- Roast in the oven at 425°F (220°C) for 20-25 minutes, flipping halfway through.
- After roasting, pour heavy cream over the potatoes and gently toss to coat.
- Garnish with fresh herbs and serve immediately.
Notes
- Ensure potatoes are spread out on the baking sheet to avoid steaming.
- Adjust seasonings according to preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg
Keywords: creamy roasted potatoes, side dish, crispy potatoes, comfort food