Creamy Baby Potatoes

These Creamy Baby Potatoes are the ultimate comfort food, combining tender baby potatoes with a velvety garlic cream sauce. Perfect as a side dish for steak, chicken, or fish, they’re guaranteed to be a hit at any dinner table. With simple ingredients and minimal effort, this dish brings out the rich, buttery flavor of baby potatoes in every bite.

INGREDIENTS:

1 ½ lb (700 g) baby potatoes, halved

2 tbsp (28 g) unsalted butter

3 cloves garlic, minced

1 cup (240 ml) heavy cream

½ cup (50 g) grated Parmesan cheese

1 tsp dried thyme or 1 tbsp fresh thyme leaves

Salt and black pepper to taste

2 tbsp fresh parsley, chopped (for garnish)

DIRECTIONS:

Cook the potatoes

Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook for 10-12 minutes or until fork-tender. Drain and set aside.

Make the creamy sauce

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the heavy cream, stirring constantly. Let it simmer gently for 3-4 minutes until it starts to thicken.

Stir in the grated Parmesan cheese and dried thyme. Season with salt and black pepper to taste …