Roasted Garlic Butter Potatoes
with Parmesan and Sour CreamCalories
:
360 kcalProtéines
:
10g protéinesDurée de préparation
:
30 minutesDifficulty
:
MoyenAllergènes:
- Lait
These savoury roasted potatoes are the perfect accompaniment to any meal! We're using sous vide potatoes so this side dish comes together in just 20 minutes! The use of trusty garlic butter means your mouth will be watering before the potatoes even hit the table.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
/ sert 2 personnes
560 g
Pommes de terre sous vide
2 pièce(s)
Gousses d'ail
7 g
Persil
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
1 pièce(s)
Crème sure
Pas inclus dans votre livraison
0.13 cc
Poivre*
0.13 cc
Sel*
3 cs
Beurre non salé*
Ustensiles
•Petit bol
•Plaque de cuisson
•Cuillères à mesurer
Instructions
1
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Drain potatoes, then thoroughly pat dry with paper towels.
2
- Add 3 tbsp butter to a small microwave-safe bowl. Microwave until butter is melted, 30 sec. Add 2 tsp garlic, then stir to combine.
3
- Add potatoes to an unlined baking sheet. Using a spoon or the bottom of a glass, gently press down on each potato to lightly smash.
- Drizzle garlic butter over potatoes. Season with 1/4 tsp salt and 1/4 tsp pepper, then toss to coat.
- Roast potatoes in the middle of the oven until golden-brown and slightly crisp, 20-22 min.
4
- Sprinkle Parmesan and half the parsley over potatoes, then toss to coat.
- Divide potatoes between plates, then dollop sour cream over top.
- Sprinkle with remaining parsley.
