Ingredients
Ingredients You’ll Need:
- 1 1/2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme or rosemary (optional, for added flavor)
- Fresh parsley, chopped (for garnish)
Instructions
Preparation:
Follow these easy steps, and you’ll have a dish that looks like it came from a gourmet kitchen, all without breaking a sweat!
Step 1:
Start by preparing your baby potatoes. Rinse them thoroughly to remove any dirt, then slice them in half. This ensures that the inside of the potatoes absorbs the creamy garlic sauce perfectly. If the potatoes are on the larger side, you can cut them into quarters to make them bite-sized.
Step 2:
Heat up a large skillet or sauté pan over medium heat. Add the olive oil, allowing it to warm up. Once the oil is hot, toss in the baby potatoes, cut side down. Season with a pinch of salt and pepper. Let them cook undisturbed for about 5-7 minutes, allowing the potatoes to brown slightly and crisp up a bit on the outside.
Step 3:
Flip the potatoes to cook the other side, then reduce the heat to medium-low. Cook for an additional 5-7 minutes, until the potatoes are golden and tender when pierced with a fork. If you prefer your potatoes extra crispy, you can cook them a bit longer, but be mindful of burning.
Once the potatoes are cooked, remove them from the pan and set them aside. In the same pan, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until the garlic becomes fragrant and golden brown. Make sure not to burn it!
Step 5:
Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for about 2-3 minutes, thickening up slightly. Stir in the Parmesan cheese, allowing it to melt into the cream for a rich, velvety sauce. Add the dried thyme or rosemary (if using), and taste to adjust the seasoning with more salt and pepper as needed. Once the sauce is smooth and creamy, return the potatoes to the pan, stirring them gently to coat with the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 315
- Sodium: 250
- Protein: 6