Description
These crispy roasted potatoes are drenched in a luscious lemon-garlic cream sauce and topped with a crunchy almond crumble, creating a comforting yet sophisticated side dish.
Ingredients
Scale
- 800g (1.75lb) Baby Potatoes, Halved
- 2 Tbsp (30ml) Olive Oil
- 1 tsp (5g) Kosher Salt
- ½ tsp (2.5g) Black Pepper
- 3 Tbsp (45g) Unsalted Butter
- 4 Cloves Garlic, Minced
- 240ml (1 cup) Heavy Cream
- 1 tsp Lemon Zest
- 1 Tbsp (15ml) Lemon Juice
- 60g (2oz) Parmesan Cheese, halal-certified
- ¼ tsp (1g) White Pepper, Optional
- ¼ cup (30g) Sliced Almonds, Toasted
- ¼ cup (30g) Panko Breadcrumbs
- 1 Tbsp (8g) Parsley, Finely Chopped
- 1 tsp (5ml) Olive Oil (for crumble)
Instructions
- Prep and Preheat: Preheat oven to 200°C (400°F) and line a baking sheet with parchment.
- Season Potatoes: Toss potatoes with olive oil, salt, and pepper.
- Roast for Crispiness: Spread potatoes cut-side down and roast for 35-40 minutes, flipping halfway.
- Sauté Garlic: Melt butter and sauté garlic until fragrant.
- Make Lemon-Garlic Sauce: Simmer cream with garlic butter, then add lemon zest and juice.
- Add Parmesan: Whisk in Parmesan cheese until smooth.
- Craft Almond Crumble: Combine almonds, panko, parsley, and olive oil.
- Toast Crumble: Toast crumble for 5-7 minutes until golden.
- Assemble and Serve: Arrange potatoes, drizzle with sauce.
- Final Flourish: Sprinkle with crumble and garnish with parsley.
Notes
For optimal crispiness, ensure potatoes are dry before roasting and spread in a single layer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 50 mg