Description
Tender halved baby potatoes in a silky garlic-parmesan sauce, perfect for a weeknight dinner or special occasion.
Ingredients
- 2 pounds (900 g) baby potatoes, halved
- 2 tablespoons olive oil or butter
- 4 cloves garlic, minced
- 1 small onion, finely chopped (optional)
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) chicken or vegetable broth
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme or Italian seasoning
- ½ cup (50 g) grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook until fork-tender, about 12–15 minutes. Drain and set aside.
- In a large skillet over medium heat, warm the olive oil or butter. Add the minced garlic and chopped onion (if using). Sauté for 1–2 minutes until fragrant.
- Pour in the heavy cream and broth. Stir to combine, then bring the mixture to a gentle simmer. Add salt, black pepper, and thyme (or Italian seasoning). Let simmer for 3–4 minutes to slightly reduce.
- Add the cooked potatoes to the skillet and gently stir to coat each piece in the sauce.
- Stir in the grated Parmesan. Simmer for 2–3 minutes until the cheese melts.
- Remove from heat, sprinkle with chopped parsley, and serve warm.
Notes
For gluten-free, ensure vegetable broth is gluten-free. Perfect alongside grilled meats or as a brunch side.