Ingredients
Equipment
Method
- Place halved baby potatoes in a pot of generously salted water. Bring to a rolling boil and cook for 10-12 minutes until fork-tender but still holding their shape.
- Drain the potatoes and set aside.
- In a large skillet, melt butter with olive oil over medium heat.
- Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn.
- Pour in vegetable broth and heavy cream. Simmer for 3-4 minutes until slightly thickened.
- Add Parmesan cheese, salt, black pepper, and dried herbs. Stir continuously until cheese melts and sauce becomes creamy.
- Add the boiled potatoes to the skillet and gently toss until thoroughly coated in sauce.
- Garnish with fresh parsley and serve warm.
Notes
For best results, use freshly grated Parmesan cheese as it melts more smoothly than pre-packaged. You can substitute half-and-half or whole milk with extra butter for heavy cream. Chicken broth can be used instead of vegetable broth. For a dairy-free version, try coconut cream. The recipe can be customized by adding crispy bacon, sautéed mushrooms, or baby spinach. Store leftovers in an airtight container in the refrigerator for up to 3 days.