Ingredients:
1½ lbs baby potatoes, halved
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and black pepper to taste
Fresh parsley, chopped (optional, for garnish)
Directions:
Cook the Potatoes: Bring a large pot of salted water to a boil. Add baby potatoes and cook until fork-tender, about 10-12 minutes. Drain and set aside.
Sauté the Garlic: In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Make the Cream Sauce: Stir in heavy cream, Parmesan cheese, Italian seasoning, salt, and black pepper. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Combine with Potatoes: Add the cooked potatoes to the skillet and toss to coat them evenly with the creamy garlic sauce. Simmer for an additional 2-3 minutes to absorb the flavors.
Serve: Garnish with fresh parsley if desired and serve warm as a side dish or a light meal.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Servings: 4
