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!


  • Skillet, baking dish or french pan
  • Glass measuring jug
  • Mini whisk
  • Standard chopping knife
  • Chopping board


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


  • 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

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