Creamy Garlic Potatoes
Creamy Garlic Potatoes are a side dish to serve with ANYTHING! With garlic, herbs and cheese this creamy potato recipe is an easy way to roast potatoes!
Servings: 6
Calories: 503kcal
Equipment
- Skillet, baking dish or french pan
- Glass measuring jug
- Mini whisk
- Standard chopping knife
- Chopping board
Ingredients
Creamy Garlic Potatoes
- 4 cups diced potatoes Note 1
- 2 heads garlic Note 2
- 600 ml cream
- 1 tbsp dried onion Note 3, 4
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ cup parmesan cheese Note 5
- salt and pepper to taste
Instructions
- 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
Video
Notes
- Note 1 I used standard white washed potatoes for this recipe
- Note 2 As the garlic cooks in the cream sauce it becomes soft and tender. It is simply irresitible!!
- Note 3 Dried onion saves time and tears! Find it in the spices section of the supermarket with the other herbs. It is SO easy to use and doesn't involve peeling an onion, removing the skin and slicing it in order to get that unique onion flavour.
- Note 4 An Australian tablespoon measures 20ml. This is slightly bigger than an American one that measures 15ml.
- Note 5 We use ¼ cup parmesan cheese IN the sauce and ¼ cup parmesan cheese ON TOP of the potatoes, total ½ cup in recipe.
Nutrition
Calories: 503kcal | Carbohydrates: 31g | Protein: 9g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 143mg | Sodium: 182mg | Potassium: 723mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1535IU | Vitamin C: 32mg | Calcium: 203mg | Iron: 2mg