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Cheesy Garlic Butter Baby Potatoes
Course: Side
Servings: 4
Calories: 328 kcal
Author: Claire | Sprinkles and Sprouts
Ingredients
Instructions
Recipe Notes
I use baby potatoes so you can keep them whole. If you have bigger potatoes then they may need cutting in half or a longer cook time.
Tasty cheese is an Australian cheese similar to cheddar.
source:https://www.sprinklesandsprouts.com
Course: Side
Servings: 4
Calories: 328 kcal
Author: Claire | Sprinkles and Sprouts
Ingredients
- 600 g baby potatoes - see notes
- 50 g salted butter
- 2 garlic cloves
- 1/4 tsp salt
- 2 tsp dried parsley
- 120 g cheese - I use a mixture of colby, tasty and gruyere
Instructions
- Preheat oven to 200°C.
- Place the potatoes into a pan of boiling water and cook for 15 minutes or until they are almost cooked.
- Drain the potatoes well, then place the potatoes in a roasting tray (lined with cooking paper) and bake for 10 minutes.
- Melt the butter in a small pan and then crush in the garlic.
- Cook for 2 minutes on a low heat.
- Remove the butter from the heat and add in the salt and dried parsley.
- Remove the potatoes from the oven and use the back of a fork to squash the potatoes slightly. You don't want to crush them, just break the skins open so the butter can ooze in.
- Pour the butter mixture over the potatoes, then sprinkle over the cheese.
- Put them back into the oven for 10-15 minutes or until the cheese is melted and everything is bubbling.
- Serve with icy cold prosecco (and some napkins!)
Recipe Notes
I use baby potatoes so you can keep them whole. If you have bigger potatoes then they may need cutting in half or a longer cook time.
Tasty cheese is an Australian cheese similar to cheddar.
source:https://www.sprinklesandsprouts.com