1. Rinse and scrub the Mini potatoes, then cut them in half for quicker cooking.
2. Place the potatoes in a large pot, cover with salted water, and bring to a boil. Cook for 12–15 minutes until fork-tender. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.
4. Stir in the heavy cream and Parmesan cheese. Let the sauce simmer for 3–4 minutes until slightly thickened.
5. Season the sauce with Italian seasoning, salt, and black pepper. Taste and adjust seasoning if needed.
6. Add the cooked Mini potatoes to the skillet and gently toss until they are fully coated in the creamy garlic sauce.
7. Sprinkle with fresh parsley and serve warm.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
4–6 servings
