Ingredients:
- 1.5 lbs baby potatoes, halved
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tbsp fresh parsley, chopped (optional)
Directions:
- In a large pot, bring salted water to a boil. Add the baby potatoes and cook until tender, about 15 minutes. Drain and set aside.
- In the same pot, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream, stirring constantly. Bring the mixture to a gentle simmer, then reduce the heat to low.
- Add the grated Parmesan cheese, and continue stirring until the sauce thickens, about 3-5 minutes.
- Season the sauce with salt and pepper to taste.
- Add the cooked potatoes back into the pot, gently tossing them in the creamy garlic sauce until evenly coated.
- Garnish with chopped fresh parsley, if desired, and serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 320 kcal | Servings: 4 servings