Ingredients:
1 lb baby potatoes, halved
2 tbsp olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tbsp fresh parsley, chopped (optional)
Salt and pepper to taste
Instructions:
Cook the Potatoes:
Place the halved baby potatoes in a pot of salted boiling water. Cook until tender, about 10-12 minutes.
Drain and set aside.
Prepare the Creamy Garlic Sauce:
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Reduce heat and slowly add heavy cream. Stir well and let simmer until the sauce thickens slightly, stirring occasionally.
Stir in Parmesan cheese until fully melted and the sauce is smooth. Season with salt and pepper to taste.
Combine Potatoes and Sauce:
Add the cooked baby potatoes back into the skillet. Gently toss to coat the potatoes in the creamy garlic sauce.
