Easy Creamy Garlic Sauce Baby Potatoes

– 900 g (2 lbs) halved baby potatoes

– 2 tbsp olive oil

– 2 tbsp butter

– 4 minced garlic cloves

– 1 cup (240 ml) heavy cream

– 1/2 cup (50 g) grated Parmesan

– 1 tsp Italian seasoning

– Salt and pepper

– 2 tbsp chopped parsley

1. Boil potatoes in salted water for 12–15 minutes until tender. Drain.

2. Heat olive oil and butter in a skillet over medium heat. Add garlic and sauté for 1–2 minutes.

3. Stir in cream, Parmesan, and Italian seasoning. Cook for 3–5 minutes until thickened.

4. Season sauce with salt and pepper.

5. Toss potatoes in the sauce until evenly coated.

6. Garnish with parsley and serve warm.

7. Store leftovers in the fridge for up to 3 days.

Serving Size and Time

Servings: 4–6

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes