Ingredients:

For the Potatoes:

1 1/2 lbs baby potatoes (or new potatoes), washed and halved if large
2 tbsp olive oil
Salt and pepper to taste
1 tbsp chopped fresh parsley (optional, for garnish)
For the Creamy Garlic Sauce:

3 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tsp dried Italian seasoning (or a mix of basil, oregano, and thyme)
1/4 tsp red pepper flakes (optional, for a bit of heat)
Salt and pepper to taste
Instructions:

Prepare the Potatoes:

Preheat your oven to 400°F (200°C).
Toss the baby potatoes with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
Roast for 25-30 minutes, or until the potatoes are tender and golden brown, flipping halfway through.
Make the Creamy Garlic Sauce:

While the potatoes are roasting, melt the butter in a medium saucepan over medium heat.
Add the minced garlic and cook for 1-2 minutes, or until fragrant, being careful not to burn it.
Reduce the heat to low and stir in the heavy cream. Simmer for 3-4 minutes, until the cream is heated through.
Stir in the Parmesan cheese and continue to cook until the sauce is smooth and slightly thickened.
Add the Italian seasoning, red pepper flakes (if using), and salt and pepper to taste. Adjust seasoning as needed.
Combine and Serve:

Once the potatoes are done roasting, remove them from the oven and transfer them to a serving dish.
Pour the creamy garlic sauce over the roasted potatoes and gently toss to coat.
Garnish with chopped fresh parsley, if desired.
Enjoy:

Serve warm as a delicious side dish or appetizer. Enjoy the creamy, garlicky goodness!