Preparation:

Step 1:

Start by prepping the baby potatoes. Wash and scrub them clean to remove any dirt. No need to peel them, as the skins add a nice texture. Boil the potatoes in salted water for about 15 minutes, or until they’re tender when pierced with a fork. Drain the water and set the potatoes aside to cool slightly.

Step 2:

While the potatoes are boiling, begin making the garlic cream sauce. In a large skillet, melt the butter over medium heat. Once the butter has melted, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to brown the garlic, as it can become bitter if overcooked.

Step 3:

Pour the heavy cream into the skillet with the garlic, stirring it continuously. Bring the mixture to a simmer, allowing it to slightly thicken. Add the grated Parmesan cheese, thyme, salt, and pepper. Keep stirring for about 5 minutes, ensuring the cheese melts completely into the sauce, creating a silky smooth consistency.

Step 4:

Now it’s time to bring the potatoes and sauce together. Add the boiled baby potatoes to the skillet, tossing them gently to ensure they’re fully coated in the creamy garlic sauce. Let the potatoes cook in the sauce for an additional 5 minutes, allowing them to absorb the flavors.

Step 5:

Once the potatoes are coated and the sauce has thickened to your liking, remove the skillet from the heat. Garnish the dish with freshly chopped parsley for a burst of color and freshness. Serve warm and enjoy!