Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 12–15 minutes, or until they are fork-tender. Drain and set aside.
2. Sauté the 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 1–2 minutes, or until fragrant. Be careful not to burn the garlic.
3. Make the Creamy Garlic Sauce:
To the skillet, add the heavy cream, chicken broth, salt, pepper, and dried thyme or rosemary. Stir to combine and bring to a simmer.
Let the sauce cook for 3–5 minutes, allowing it to thicken slightly.
4. Add the Potatoes and Cheese:
Add the cooked baby potatoes to the skillet and gently toss them in the creamy garlic sauce.
Sprinkle in the grated Parmesan cheese and stir until the sauce is smooth and the cheese has melted into the sauce.
5. Serve:
Garnish with chopped fresh parsley for a pop of color and freshness. Serve the creamy garlic sauce baby potatoes immediately.
Serving and Storage Tips
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