Ingredients
• 2 lbs baby potatoes, halved • 1 cup heavy cream • ½ cup butter • 6 cloves garlic, minced • 2 tbsp fresh parsley, chopped • 1 tbsp fresh chives, chopped • 1 tsp thyme • ½ tsp salt • ¼ tsp black pepper • 2 tbsp olive oil
Instructions
- Preheat oven to 400°F
- Toss baby potatoes with olive oil, salt, and pepper
- Spread on baking sheet in single layer
- Roast 25-30 minutes until tender and golden
- Meanwhile, heat butter in saucepan over medium heat
- Add garlic and cook 1 minute until fragrant
- Pour in heavy cream and thyme
- Simmer 5-7 minutes until slightly thickened
- Season with salt and pepper
- Add roasted potatoes to cream sauce
- Toss gently to coat
- Cook 2-3 minutes until heated through
- Garnish with fresh parsley and chives
- Serve hot
PREP TIME & NUTRITION: Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Servings: 6, Calories: 280, Net Carbs: 25g, Fats: 20g, Protein: 4g