Ingredients:
1 lb baby potatoes, washed and halved
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
1 teaspoon dried thyme
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (for garnish)
Directions:
In a large pot, bring water to a boil and add the baby potatoes. Cook for about 12–15 minutes or until the potatoes are tender when pierced with a fork. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes, or until fragrant.
Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, dried thyme, salt, and pepper. Let the sauce simmer for 3–4 minutes, until it thickens slightly.
Gently toss the cooked baby potatoes in the creamy garlic sauce, ensuring each potato is well-coated.
Continue cooking for 2–3 minutes, allowing the potatoes to absorb some of the sauce and become flavorful.
Garnish with fresh parsley and serve warm as a delicious side dish to any meal!
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