Buttery chateau potatoes
These buttery chateau potatoes are an incredible alternative to roast potatoes, drenched in a garlic butter sauce.
Servings: 3 people
- 700 g new potatoes
- 2 cloves garlic, peeled but left whole
- 2 tbsp butter
- 1 tbsp olive oil
- Black pepper
- Fresh parsley, chopped, to serve
Preheat the oven to 190°C (Gas Mark 5 / 375°F).
Peel the new potatoes, and pat them dry on kitchen paper.
Add them to an oven-proof frying pan, along with the whole garlic cloves, butter and olive oil (if you don’t have an oven-proof frying pan, just transfer them to a baking dish before placing in the oven). Allow the butter to melt over a medium heat, and toss regularly to coat the potatoes in the buttery mixture. Season generously with salt and pepper, and continue to cook until the potatoes are just starting to turn golden. As the butter cooks, you may see dark flecks appearing - this only adds to the flavour.
When the potatoes are starting to turn golden, place the pan in the oven, and roast for around 30-35 minutes, until the potatoes are soft in the middle, with crispy brown exteriors. Discard the roasted garlic, and serve the chateau potatoes drizzled with any excess garlic butter, scattered with fresh parsley.
Serving: 1portion | Calories: 273kcal | Carbohydrates: 37.6g | Protein: 4.2g | Fat: 12.6g | Saturated Fat: 5.6g | Cholesterol: 20mg | Sodium: 121mg | Potassium: 981mg | Fiber: 5.8g | Sugar: 2.7g