Creamy Garlic Sauce Baby Potatoes

Ingredients:
1 lb baby potatoes, halved or quartered
2 tbsp olive oil
Salt and pepper to taste
1 tbsp butter
4 cloves garlic, minced
1/2 cup heavy cream
1/4 cup chicken broth (or vegetable broth)
1/2 tsp dried thyme (or fresh thyme)
1/4 cup grated Parmesan cheese
1 tbsp fresh parsley, chopped (for garnish)
Preparation:
Cook the potatoes: In a large pot, bring salted water to a boil. Add the baby potatoes and cook for 12-15 minutes, or until they are fork-tender. Drain the potatoes and set them aside.
Sauté the garlic: While the potatoes are cooking, heat olive oil in a large skillet over medium heat. Add the cooked potatoes and sauté for 4-5 minutes until they are golden and crispy on the outside. Season with salt and pepper. Remove the potatoes from the skillet and set them aside.
Make the creamy garlic sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Add the heavy cream, chicken broth, and dried thyme. Stir to combine and bring the mixture to a simmer for 3-4 minutes until the sauce thickens slightly.
Combine the potatoes and sauce: Return the cooked potatoes to the skillet and stir gently to coat them in the creamy garlic sauce. Cook for an additional 2-3 minutes to allow the flavors to meld together.
Finish and serve: Stir in the grated Parmesan cheese until it melts into the sauce. Taste and adjust seasoning with more salt or pepper if needed. Garnish with fresh parsley and serve immediately. Enjoy this creamy, savory side dish!