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Creamy garlic roast potatoes

Pairs perfectly with ribeye steaks or a roast leg of lamb.

Serving: 6
Time: 1 hour
Difficulty: Easy


  • 2kg new potatoes
  • 4 garlic cloves, skin on
  • 1½ tbsp olive oil
  • Salt and black pepper
  • 200ml Avonmore Cooking Cream
  • 150g sour cream
  • 1 tsp lemon juice
  • 2 tbsp chives, finely chopped


  1. Preheat the oven to 200°C/180°C fan/gas mark 6. Place the potatoes and garlic on a baking tray and drizzle with the olive oil. Season with salt and pepper and toss to combine.
  2. Roast in the oven for 15 minutes, then remove the garlic. Roast the potatoes for another 25 minutes until just tender.
  3. Squeeze the roasted garlic out of the skins and mash slightly. Place into a saucepan with the Avonmore Cooking Cream over a medium heat. Bring to a simmer and cook for 7-9 minutes until thickened. Season with salt and pepper.
  4. Remove from the heat and stir through the sour cream, lemon juice and chives. Drizzle over the roast potatoes and toss lightly to serve.

Recipe courtesy of Avonmore 

For more tasty side dishes, click here.