Roasted Garlicky Potatoes
with Parmesan and Sour Cream
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.
Allergens:
Milk
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
/ serving 2 people
2 unit(s)
Garlic, cloves
7 g
Parsley
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Sour Cream
400 g
Yellow Potato
Not included in your delivery
0.13 tsp
Pepper*
3 tbsp
Unsalted Butter*
0.13 tsp
Salt*
Nutrition Values
Calories360 kcal
Fat21 g
Saturated Fat13 g
Carbohydrate37 g
Sugar2 g
Dietary Fiber3 g
Protein8 g
Cholesterol55 mg
Sodium360 mg
Trans Fat1 g
Potassium900 mg
Calcium150 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Small Bowl
•Baking Sheet
•Measuring Spoons
Instructions
1
- Cut potatoes into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
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.
- Drizzle garlic butter over potatoes. Season with 1/4 tsp salt and 1/4 tsp pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 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.
