Ingredients
Scale
- 2 pounds mini potatoes, halved
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning (or oregano + thyme)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Wash and halve the mini potatoes. Place them in a large pot, cover with salted water, and bring to a boil. Cook for 12–15 minutes, just until fork-tender. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant, stirring often so it doesn’t burn.
- Pour in the heavy cream and stir in the Parmesan cheese. Let the sauce simmer gently for 3–4 minutes until slightly thickened.
- Season with Italian seasoning, salt, and black pepper. Taste and adjust as needed.
- Add the potatoes to the skillet and toss gently until fully coated in the creamy garlic sauce.
- Finish with a sprinkle of fresh parsley and serve warm.
Notes
- Use half-and-half instead of cream for a lighter version.
- For extra richness, add a spoonful of cream cheese or a pat of butter before serving.
- Pairs beautifully with steak, grilled chicken, or baked salmon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian