1) Roast the potatoes

Preheat the oven to 425°F. Place the halved fingerling potatoes on a large baking sheet in a single layer so they have room to roast properly.

Drizzle the olive oil over the potatoes, then sprinkle on the salt and pepper. Toss everything well so the seasoning coats each piece. Spread the potatoes back out evenly across the pan.

Bake for 20 to 30 minutes, or until the potatoes turn golden brown and feel tender when pierced with a fork. You want the exteriors crisp and the insides soft.

2) Build the creamy sauce

While the potatoes are roasting, melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 1 to 2 minutes, stirring often, until it becomes fragrant.

Sprinkle in the flour and stir continuously for a few minutes so the flour cooks and blends into the butter. This forms the base of the sauce and helps it thicken later.

3) Add the liquid

Slowly whisk in the chicken broth and heavy cream. Keep whisking as you pour so the sauce stays smooth.

Bring the mixture to a gentle simmer, still whisking often, and cook until it thickens enough to coat the back of a spoon. Keep the sauce warm over low heat while the potatoes finish roasting.

4) Combine the potatoes and sauce

Once the potatoes are done, transfer them to a large mixing bowl. Pour the warm sauce over the potatoes and toss gently so every piece gets coated.

Add the chopped fresh herbs and toss again to distribute them evenly. Taste the potatoes and add a little more salt and pepper if needed.

5) Serve

 

Serve the potatoes warm as a side dish. They are best right after tossing, while the outside still has some crispness and the sauce is silky and rich.