Creamy Garlic Parmesan Potatoes

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 tablespoons olive oil

1 1/2 pounds baby potatoes (1- to 1 1/2-inches wide), halved

1/3 cup water

3/4 teaspoon kosher salt, plus more as needed

1 1/2 cups heavy cream

3 ounces Parmesan cheese, freshly grated (about 3/4 cup)

4 cloves garlic, minced

1/4 teaspoon freshly ground black pepper

Coarsely chopped fresh parsley leaves, for garnish (optional)

Directions

Step 1

Place 2 tablespoons olive oil in a 12-inch nonstick skillet and tilt the pan as needed to coat the bottom with oil. Arrange 1 1/2 pounds halved baby potatoes cut-side down in an even layer (there will be a few potatoes on top). Pour 1/3 cup water and sprinkle 3/4 teaspoon kosher salt over the potatoes.

Step 2

Cover with a tight-fitting lid and cook undisturbed over medium-high heat until the bottoms of the potatoes are browned and the water has evaporated, 9 to 10 minutes.

Step 3

Uncover and flip the potatoes. Reduce the heat to medium. Cover again and cook until the potatoes are tender and browned on the other side, 3 to 4 minutes. Transfer the potatoes to a large plate.

Step 4

Add 1 1/2 cups heavy cream, 3 ounces finely grated Parmesan cheese, 4 minced garlic cloves, and 1/4 teaspoon black pepper to the skillet. Bring to a simmer, whisking occasionally, until thickened slightly, about 2 minutes. Taste and season with more kosher salt as needed.

Step 5

Return the potatoes to the skillet in an even layer (do not stir) and simmer for 30 seconds. Garnish with coarsely chopped fresh parsley leaves if using.

Recipe Notes

Nutrition

• Serving Size: Serves 4
• Calories: 608 cal
• Total Fat: 46.1 g
• Saturated Fat: 25.6 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 718.0 mg
• Total Carbohydrate: 34.3 g
• Dietary Fiber: 3.7 g
• Total Sugars: 4.1 g
• Protein: 16.2 g