Easy Creamy Garlic Sauce Baby Potatoes: A Simple, Flavor-Packed Side Dish

Wash and scrub the baby potatoes. If they are large, you can halve them to ensure they cook evenly.
Place the potatoes in a large pot, cover them with water, and bring to a boil. Add a pinch of salt to the water.
Reduce the heat and simmer for 12-15 minutes, or until the potatoes are fork-tender. Drain the potatoes and set them aside.
Make the Garlic Sauce:

In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant and golden. Be careful not to burn the garlic.
Add the heavy cream, chicken broth, and butter to the skillet, stirring to combine. Bring to a simmer and let it cook for 3-4 minutes, or until the sauce thickens slightly.
Combine Potatoes and Sauce:

Add the cooked baby potatoes to the skillet with the garlic sauce. Gently toss the potatoes to coat them in the creamy sauce.
Sprinkle in the dried thyme (if using), and season with salt and pepper to taste. Continue to cook for another 2-3 minutes, allowing the potatoes to absorb the flavors.
Add Parmesan and Serve:

Stir in the grated Parmesan cheese and cook for another 1-2 minutes, until the sauce becomes creamy and smooth.
Garnish with fresh parsley for a pop of color and freshness. Serve immediately as a side dish to complement your favorite main course.
Serving and Storage Tips: