Creamy Garlic Sauce Potatoes (Print Version)

# Ingredients:

→ For the Potatoes

01 - 2 pounds baby potatoes, halved
02 - 1/2 teaspoon salt (for boiling water)

→ For the Creamy Garlic Sauce

03 - 3 tablespoons butter
04 - 4 garlic cloves, minced
05 - 1 cup heavy cream
06 - 1/2 cup chicken broth
07 - 1 teaspoon dried thyme
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 cup grated Parmesan cheese

→ For Garnish

11 - 2 tablespoons fresh parsley, chopped
12 - Extra black pepper to taste

# Instructions:

01 - Place the halved baby potatoes in a large pot and cover with cold water. Add 1/2 teaspoon of salt to the water. Bring to a boil over high heat.
02 - Once boiling, reduce heat to medium and cook until the potatoes are fork-tender, about 12-15 minutes. Be careful not to overcook them - they should hold their shape. Drain the potatoes in a colander and set aside.
03 - In a large skillet or pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to let it brown.
04 - Pour in the heavy cream and chicken broth. Add the dried thyme, salt, and black pepper. Stir to combine and bring to a gentle simmer.
05 - Reduce heat to medium-low and simmer the sauce for about 5 minutes, stirring occasionally, until it begins to thicken slightly. The sauce should coat the back of a spoon.
06 - Add the drained potatoes to the pan with the sauce. Gently toss to coat all the potatoes evenly with the creamy garlic sauce.
07 - Sprinkle the grated Parmesan cheese over the potatoes and stir until the cheese has melted into the sauce, creating an even creamier texture.
08 - Transfer the potatoes to a serving dish. Garnish with freshly chopped parsley and a sprinkle of additional black pepper. Serve hot as a delicious side dish.

# Notes:

01 - These creamy garlic potatoes pair perfectly with roasted chicken, grilled steak, or as a hearty side for any main course.
02 - For extra flavor, you can add a splash of white wine to the sauce before adding the cream.
03 - The sauce will continue to thicken as it cools, so serve promptly for the best texture.

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