Ingredients
Scale
- 1.5 lbs Baby Potatoes, halved or quartered if large
- 4 tbsp Olive Oil
- 6 cloves Garlic, minced
- 1/2 cup Heavy Cream
- 1/4 cup Grated Parmesan Cheese
- 2 tbsp Fresh Parsley, chopped
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Step 1: Place the halved or quartered baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are fork-tender, about 12-15 minutes. Drain well.
- Step 2: While the potatoes are boiling, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook, stirring constantly, until fragrant but not browned, about 1 minute.
- Step 3: Add the drained potatoes to the skillet with the garlic oil. Toss to coat the potatoes evenly. Cook, stirring occasionally, until the potatoes are slightly browned and crispy on the edges, about 5-7 minutes.
- Step 4: Reduce the heat to low. Pour in the heavy cream and stir gently to combine. Add the grated Parmesan cheese, salt, and pepper.
- Step 5: Simmer gently for 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- Step 6: Remove from heat and stir in the chopped fresh parsley. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the sauce will thicken as it cools.
- For best results, reheat gently in a skillet over low heat with a splash of milk or cream to loosen the sauce, stirring frequently.
- These creamy potatoes are a delicious side dish for roasted chicken, grilled steak, or even served as a vegetarian main course alongside a fresh salad.
- Don't overcook the garlic in step 2; burnt garlic will make the whole dish bitter, so keep a close watch and stir constantly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American