Creamy Baby Potatoes: A Delicious and Irresistible Side Dish

Boil the Potatoes: Start by placing the baby potatoes in a large pot. Cover with water and add a pinch of salt. Bring to a boil and cook for about 10-12 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and set them aside.

Sauté Garlic: While the potatoes are cooking, heat olive oil and butter in a large skillet over medium heat. Once the butter has melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.

Make the Creamy Sauce: To the skillet, add the heavy cream, chicken broth, salt, black pepper, and thyme. Stir to combine and bring the mixture to a gentle simmer. Let it simmer for about 5-7 minutes until the sauce thickens slightly.

Combine the Potatoes: Add the cooked baby potatoes to the skillet and toss them gently in the creamy sauce. Let the potatoes simmer in the sauce for about 3-5 minutes, allowing the flavors to meld together and the sauce to thicken further.

Finish and Garnish: Stir in the grated Parmesan cheese (if using) for added richness and flavor. Adjust seasoning to taste. Garnish with freshly chopped parsley for a pop of color and fresh flavor.

Serve: Serve the creamy baby potatoes warm as a side dish with your favorite main courses. Enjoy!

Serving and Storage Tips:

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