Creamy Garlic Roasted Potatoes
Creamy Garlic Roasted Potatoes
Ingredients
- 1 1/2 pounds small waxy potatoes
- 1 tablespoon olive oil
- 4 cloves garlic, microplaned
- 4 tablespoons butter, divided
- 1/4 cup Marsala wine
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon kosher salt, plus more to taste
- 1 1/2 cups heavy cream
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Grease an oven-safe pan (a 9x13 inch baking dish or similar) with 1 tablespoon of olive oil.
⏱️ 5 min•🌡️ 375
- 2
Trim the ends off the small waxy potatoes. Arrange the trimmed potatoes snugly in the prepared pan so they all touch. Set aside any potato scraps for another use.
⏱️ 5 min - 3
In a small saucepan over medium heat, melt 3 tablespoons of butter. Add the microplaned garlic and sauté for 1 minute until fragrant.
⏱️ 2 min
- 4
Pour in the Marsala wine and bring to a simmer, cooking for 1-2 minutes to reduce slightly.
⏱️ 2 min
- 5
Stir in the chopped fresh rosemary and 1 teaspoon of kosher salt. Pour in the heavy cream and bring the mixture to a gentle simmer. Remove from heat.
⏱️ 3 min
- 6
Pour the cream mixture evenly over the potatoes in the pan. Use a pastry brush to ensure the tops of the potatoes are well coated with the sauce.
⏱️ 2 min
- 7
Cover the pan tightly with aluminum foil.
⏱️ 1 min
- 8
Place the covered pan into the preheated 375°F oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 375
- 9
After 30 minutes, carefully remove the pan from the oven. Remove the foil. Use the pastry brush to paint the tops of the potatoes again with some of the sauce.
⏱️ 2 min
- 10
Thinly slice the remaining 1 tablespoon of butter and place the slices on top of the potatoes.
⏱️ 1 min
- 11
Increase the oven temperature to 425°F.
⏱️ 1 min•🌡️ 425
- 12
Return the uncovered pan to the 425°F oven and bake for an additional 20 minutes, or until the potatoes are golden brown, bubbly, and cooked through. The sauce should have thickened and reduced, and the potato tops should be crispy.
⏱️ 20 min•🌡️ 425
- 13
Remove the pan from the oven. Garnish with chopped fresh chives.
⏱️ 1 min
- 14
For dipping, reserve about 1/2 cup of the cream mixture from Step 5 before pouring it over the potatoes. Reheat this reserved sauce gently on the stovetop or in the microwave until warm.
- 15
Serve the potatoes immediately, with the warm reserved cream mixture for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Roasted Potatoes
- 1 1/2 pounds small waxy potatoes
- 1 tablespoon olive oil
- 4 cloves garlic, microplaned
- 4 tablespoons butter, divided
- 1/4 cup Marsala wine
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon kosher salt, plus more to taste
- 1 1/2 cups heavy cream
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Grease an oven-safe pan (a 9x13 inch baking dish or similar) with 1 tablespoon of olive oil.
⏱️ 5 min•🌡️ 375 - 2
Trim the ends off the small waxy potatoes. Arrange the trimmed potatoes snugly in the prepared pan so they all touch. Set aside any potato scraps for another use.
⏱️ 5 min - 3
In a small saucepan over medium heat, melt 3 tablespoons of butter. Add the microplaned garlic and sauté for 1 minute until fragrant.
⏱️ 2 min - 4
Pour in the Marsala wine and bring to a simmer, cooking for 1-2 minutes to reduce slightly.
⏱️ 2 min - 5
Stir in the chopped fresh rosemary and 1 teaspoon of kosher salt. Pour in the heavy cream and bring the mixture to a gentle simmer. Remove from heat.
⏱️ 3 min - 6
Pour the cream mixture evenly over the potatoes in the pan. Use a pastry brush to ensure the tops of the potatoes are well coated with the sauce.
⏱️ 2 min - 7
Cover the pan tightly with aluminum foil.
⏱️ 1 min - 8
Place the covered pan into the preheated 375°F oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 375 - 9
After 30 minutes, carefully remove the pan from the oven. Remove the foil. Use the pastry brush to paint the tops of the potatoes again with some of the sauce.
⏱️ 2 min - 10
Thinly slice the remaining 1 tablespoon of butter and place the slices on top of the potatoes.
⏱️ 1 min - 11
Increase the oven temperature to 425°F.
⏱️ 1 min•🌡️ 425 - 12
Return the uncovered pan to the 425°F oven and bake for an additional 20 minutes, or until the potatoes are golden brown, bubbly, and cooked through. The sauce should have thickened and reduced, and the potato tops should be crispy.
⏱️ 20 min•🌡️ 425 - 13
Remove the pan from the oven. Garnish with chopped fresh chives.
⏱️ 1 min - 14
For dipping, reserve about 1/2 cup of the cream mixture from Step 5 before pouring it over the potatoes. Reheat this reserved sauce gently on the stovetop or in the microwave until warm.
- 15
Serve the potatoes immediately, with the warm reserved cream mixture for dipping.