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Wash and scrub baby potatoes. Place them in a pot of salted water, bring to a boil, and cook until fork-tender (10–12 minutes). Drain and set aside.
In a large skillet, melt butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
Add the cooked potatoes to the skillet. Stir gently to coat.
Pour in the cream, add thyme and parsley, and bring to a gentle simmer.
Stir in Parmesan (if using) and season with salt and pepper. Cook for 3–5 minutes until the sauce thickens slightly and coats the potatoes.
Garnish with fresh parsley and serve warm.
Serving and Storage Tips
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