Ingredients:

  • 2.5 lbs Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth (low sodium preferred)
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Peel and chop potatoes into evenly sized chunks.
  2. In a large bowl, toss potatoes with olive oil, salt, and pepper. Make sure they're evenly coated.
  3. Spread potatoes in a single layer in the roasting pan. Roast for 30 minutes, then flip and roast for another 15 minutes, or until golden brown and easily pierced with a fork.
  4. While the potatoes are roasting, melt butter in a medium saucepan over medium heat. Add garlic and cook until fragrant (about 1 minute).
  5. Stir in heavy cream and chicken broth. Bring to a simmer, then reduce heat and simmer for 5 minutes, or until slightly thickened. Stir in parsley, rosemary, thyme, salt, and pepper.
  6. Pour the creamy garlic herb sauce over the roasted potatoes. Toss gently to coat. Serve immediately or keep warm until ready to serve at the potluck.