Creamy Garlic Potatoes
Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
Use a knife and chopping board to diced your potatoes
Peel the garlic, remove the skins and cut the hard end of the bulbs
Spray a 26cm or 10 inch skillet (or baking dish) with cooking oil
In a measuring jug combine cream, garlic, dried onion, rosemary, thyme, salt, pepper and ½ of the parmesan cheese, use a whisk to combine thoroughly.
Transfer diced potatoes into your skillet or pan
Pour the garlic cream sauce over and ensure all potatoes pieces are pushed under the liquid
Sprinkle remaining parmesan cheese on top
Cover baking dish with alfoil
Bake for 30 mins, then use an oven mit to hold dish and remove foil, bake for further 30 mins
Test potato is cooked by using a skewer inserted into potato and ensure it goes through easily with no resistance
Remove from the oven using oven mits and allow to cool for 3- 5 mins as the sauce thickens (naturally)
Garnish with freshly chopped parsley