Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) grated Parmesan cheese, plus more for garnish
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Toss potatoes with olive oil, salt, and pepper in a large bowl. Ensure potatoes are evenly coated.
  2. Spread potatoes in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender. Check doneness with a fork; should pierce easily.
  3. While potatoes are roasting, prepare the sauce. In the last 10 minutes of roasting, quickly sauté minced garlic in the same bowl used for the potatoes (no need to clean, adds flavor!). Heat over medium-low heat for about 1 minute, until fragrant, but not browned.
  4. Remove the potatoes from the oven. Immediately add heavy cream and parmesan cheese to the bowl with the garlic. Toss to coat the potatoes evenly with the creamy sauce.
  5. Sprinkle with fresh parsley and extra Parmesan cheese. Serve immediately.