Ingredients:

  • 1.5 lbs baby gold potatoes, halved
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • ¾ cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place the olive oil in the skillet over medium-high heat. Arrange the halved potatoes cut-side down in an even layer.
  2. Cook undisturbed for 5–7 minutes until the bottoms are mahogany-colored and develop a shattering crust. Flip and cook for another 5 minutes until tender.
  3. Reduce heat to medium. Push the potatoes to the edges of the pan and drop the butter into the center.
  4. Once the butter foams, stir in the minced garlic and sauté for 60 seconds until fragrant, ensuring it does not brown.
  5. Pour in the heavy cream and bring to a gentle simmer.
  6. Stir in the Parmesan cheese, stirring constantly until the sauce thickens and coats the back of a spoon.
  7. Toss the potatoes to coat them in the velvety glaze and garnish with fresh parsley just before serving.