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!
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 tablespoon dried onion Note 3, 4
- 1 teaspoon dried thyme
- 1 teaspoon 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