Ingredients:

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

Instructions:

  1. Place the halved baby potatoes in a pot of salted water. Bring to a boil and simmer for 8-10 minutes until a fork slides in with minimal resistance.
  2. Drain the potatoes thoroughly and let them steam dry in the colander for 2 minutes. Note: Excess water prevents the potatoes from searing and leads to steaming instead of browning.
  3. Heat olive oil in a large skillet over medium high heat.
  4. Add potatoes cut side down and cook without stirring for 5-7 minutes until the bottoms are golden brown and crisp.
  5. Flip the potatoes and sear the other side for 2 minutes, then remove them from the pan and set them aside.
  6. Lower the skillet heat to medium. Melt the butter until it starts foaming, then add minced garlic and sauté for 1 minute until fragrant.
  7. Pour in the heavy cream and simmer for 3 minutes until the sauce reduces slightly and thickens.
  8. Stir in the Parmesan cheese and black pepper until the sauce is smooth and velvety.
  9. Return the seared potatoes to the pan and toss for 1 minute to coat them fully in the sauce.
  10. Garnish with fresh parsley and remove from heat immediately to prevent the sauce from over reducing.