2½ lbs baby potatoes (or Yukon Golds, quartered)
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano (or Italian seasoning)
For the Creamy Garlic Parmesan Sauce:
3 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup whole milk
½ cup heavy cream (or half-and-half)
½ cup grated Parmesan cheese
¼ teaspoon salt (or to taste)
⅛ teaspoon black pepper
2 tablespoons fresh parsley, chopped (for garnish)
The Method: Roast, Sauce, Combine, Swoon
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Prep the Potatoes
If using baby potatoes, halve or quarter them so they’re roughly uniform in size. If using larger potatoes, cut into 1-inch chunks.
Step 3: Season the Potatoes
In a large bowl, toss potatoes with:
Olive oil
Salt
Pepper
Garlic powder
Oregano
Spread in a single layer on the prepared baking sheet. Don’t overcrowd—give them room to crisp.
Step 4: Roast
Roast for 25-30 minutes, flipping halfway through, until potatoes are golden brown and crispy on the outside and tender inside.
Step 5: Make the Sauce
While potatoes roast, make the sauce:
In a medium saucepan, melt butter over medium heat.
Add minced garlic and cook until fragrant, about 1 minute.
Whisk in flour and cook for 1-2 minutes, stirring constantly.
Slowly whisk in milk and cream, stirring until smooth.
Cook until thickened, 3-4 minutes.
Remove from heat and stir in Parmesan cheese, salt, and pepper until smooth.
Step 6: Combine
Transfer roasted potatoes to a large bowl. Pour the warm sauce over and toss gently to coat.
Step 7: Garnish and Serve
Sprinkle with fresh parsley and serve immediately. (If you want extra cheese, go for it.)
Pro-Tips for Potato Perfection
1. Cut Evenly
Uniform size = even cooking. Take the extra minute to make sure your potato pieces are similar in size.
2. Don’t Overcrowd the Pan
Crowded potatoes steam instead of roast. Use two baking sheets if needed.
3. Flip Halfway Through
Flipping ensures even browning on all sides.
4. Make Sauce While Potatoes Roast
Timing is everything. Have that sauce ready to go when the potatoes come out.
5. Serve Immediately
These are at their peak right after combining. The sauce soaks in as they sit.
6. Double the Sauce
Trust me on this. You’ll want extra.
Endless Variations
Bacon Lover’s:
Add ½ cup cooked, crumbled bacon with the sauce.
Spicy Version:
Add ¼ teaspoon red pepper flakes to the sauce.
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