Creamy Lemon Pepper Parmesan Potatoes

Ingredients

• 1.5 lb yellow/gold baby potatoes (halved)
• 2 tbsp unsalted butter
• 1 shallot (finely diced)
• 2 cloves garlic (peeled and minced)
• 1 cup heavy cream
• 0.5 cup Parmesan cheese (grated)
• 1.5 tsp dry lemon pepper seasoning (or more to taste)
• 1 tbsp fresh parsley (chopped)

Steps

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add halved potatoes and cook until fork-tender, 8 to 12 minutes.

3. 3

   Drain the potatoes and set them aside.

4. 4

   Melt butter in a large skillet over medium heat.

5. 5

   Add shallots and garlic, and saute for 1 to 2 minutes.

6. 6

   Reduce heat to low, pour in cream and Parmesan cheese, and stir to combine.

7. 7

   Simmer gently, stirring constantly, until it starts to thicken, about 4 minutes.

8. 8

   Stir in lemon pepper until well combined. Taste, and adjust seasoning, to suit your preference.

9. 9

   Add potatoes to skillet, and gently toss until well coated in the sauce.

10. 10

    Sprinkle with parsley, and serve.

Notes

The structured data specifies 1.5 tsp of lemon pepper seasoning, while the body excerpt suggests 2 tsp; the structured data measurement is used here as the primary source. Adjust to your personal taste preference.

Nutrition per serving

• side dish
• potatoes
• vegetarian
• creamy
• lemon pepper
• weeknight
• easy