Cheesy Garlic Butter Baby Potatoes

• Vegetarian
• Gluten free

• Produce

  • 600 g Baby potatoes
  • 2 Garlic cloves
  • 2 tsp Parsley, dried

• Baking & Spices

  • 1/4 tsp Salt

• Dairy

  • 50 g Butter, salted
  • 120 g Cheese

Found on sprinklesandsprouts.com.au

Description

Ingredients

• 600g baby potatoes (see notes)
• 50g salted butter
• 2 garlic cloves
• ¼ tsp salt
• 2 tsp dried parsley
• 120g cheese (I use a mixture of colby, tasty and gruyere)

Directions

• 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 dont 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!)