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:

Boil the Potatoes:
Begin by bringing a large pot of salted water to a boil. Add the halved baby potatoes and cook them for about 10-12 minutes or until they are tender when pierced with a fork. Once done, drain the potatoes and set them aside.

Prepare the Garlic Sauce:
In a large skillet, warm up the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until it becomes fragrant. Be vigilant to prevent the garlic from burning!

Make it Creamy:
Lower the heat slightly and pour in the heavy cream. Stir continuously, letting it simmer for a couple of minutes until the sauce begins to thicken a bit.

Add Cheese:
Sprinkle in the grated Parmesan cheese, stirring until it melts and blends into a creamy, cheesy sauce. Taste and season with salt and pepper as needed.

Combine Potatoes and Sauce:
Gently add the cooked baby potatoes to the skillet, tossing them in the creamy garlic sauce until each piece is well coated.

Garnish and Serve:
For a touch of freshness, sprinkle chopped parsley over the top (if using). Serve hot and savor the creamy, garlicky flavors!

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 4