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Prepare the Potatoes: Wash and halve the baby potatoes. If they're larger, you can quarter them.
Cook the Potatoes: In a large skillet or sauté pan, heat olive oil over medium heat. Add the halved baby potatoes and cook for 8-10 minutes, stirring occasionally, until they start to brown and soften.
Infuse with Garlic and Herbs: Add the minced garlic to the skillet with the potatoes and cook for another 2 minutes until fragrant. Be careful not to burn the garlic.
Make the Cream Sauce: Pour in the heavy cream and chicken broth. Stir in the dried thyme, rosemary, salt, and pepper. Bring the mixture to a gentle simmer, then reduce the heat and cover. Let it cook for 15-20 minutes, or until the potatoes are tender and the sauce has thickened slightly.
Finish with Parmesan (Optional): Stir in the grated Parmesan cheese, if using, and mix until melted and smooth. Taste and adjust seasoning with salt and pepper if needed.
Serve: Garnish with fresh parsley before serving.
Serving and Storage Tips:
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