Ingredients:
1 lb baby potatoes, halved 2 tbsp olive oil 4 cloves garlic, minced 1 cup heavy cream 1/2 cup grated Parmesan cheese 1 tbsp fresh parsley, chopped (optional) Salt and pepper to taste Instructions: Boil the Potatoes: In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook for about 10-12 minutes, until tender. Drain and set aside. Prepare the Garlic Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic! Make it Creamy: Lower the heat and pour in the heavy cream. Stir well and let it simmer for a couple of minutes until it thickens slightly. Add Cheese: Stir in the Parmesan cheese until it melts into the sauce, creating a creamy, cheesy consistency. Season with salt and pepper to taste. Combine Potatoes and Sauce: Add the cooked baby potatoes to the skillet and toss them gently in the creamy garlic sauce until they are well coated. Garnish and Serve: Sprinkle with fresh parsley for a pop of color (if using). Serve hot and enjoy the delicious creamy garlic goodness