Ingredients:

  • 1.5 lb baby potatoes, halved
  • 1 tsp salt
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the halved baby potatoes in a pot of salted water. Bring to a boil and simmer for 8–12 minutes until fork-tender but not falling apart. Drain thoroughly in a colander and let them steam-dry for 2 minutes.
  2. Heat olive oil in a skillet over medium-high heat. Add potatoes cut-side down and cook undisturbed for 5–7 minutes until the bottoms are mahogany-colored and crisp. Flip and sear the other side for 2–3 minutes.
  3. Reduce heat to medium. Push potatoes to the side and melt the butter in the center. Add minced garlic and sauté for 1 minute until fragrant.
  4. Pour in the heavy cream and simmer for 3–5 minutes until the sauce thickens slightly. Stir in the Parmesan cheese and pepper, tossing the potatoes until coated in a glossy glaze. Garnish with fresh parsley.