Creamy Garlic Sauce Baby Potatoes

Baby potatoes in a creamy garlic sauce are a delicious addition to any meal table. The delicate baby potatoes are expertly coated in the rich, velvety sauce prepared with butter, garlic, and Parmesan cheese, producing an enticing blend of taste and texture. While the garlic and cream provide the meal a rich foundation, the delicate Italian spice and fresh parsley lend a touch of herbs to enhance the dish. These potatoes will be a favorite at any get-together or family meal, whether they are served with roasted meats, seafood, or as a stand-alone dish.

Ingredients:

• 2 lbs baby potatoes, washed and halved

• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Directions:

1. Prepare the potatoes: Add enough salted water to a large saucepan and heat to a roaring boil. Add the halved young potatoes and cook until they are tender enough to pierce with a fork, about 10 to 12 minutes. After draining, put them aside.
2. Prepare the Garlic Cream Sauce: Heat the butter in a large pan over medium heat. Add the minced garlic and simmer for one to two minutes, just long enough for it to become fragrant without browning.
3. After adding the heavy cream, heat to a simmer for three to four minutes, or until the cream has slightly thickened.
4. Grated Parmesan cheese and Italian spice (if used) should be added after stirring. Whisk the mixture until the cheese melts and the sauce smoothes out.
5. Add the cooked baby potatoes to the pan with the creamy garlic sauce and toss them in the sauce. Make sure the potatoes are well covered by gently tossing them in the sauce.
6. Grated Parmesan cheese and Italian spice (if used) should be added after stirring. Whisk the mixture until the cheese melts and the sauce smoothes out.
7. Add the cooked baby potatoes to the pan with the creamy garlic sauce and toss them in the sauce. Make sure the potatoes are well covered by gently tossing them in the sauce.