Garlic Parmesan Potatoes in Cream Sauce (Print Version)

# Ingredients:

01 - 1 1/2 lbs yellow baby potatoes, scrubbed.
02 - 2 1/2 teaspoons kosher salt.
03 - 1/4 cup butter.
04 - 4 garlic cloves, minced.
05 - 2 tablespoons all-purpose flour.
06 - 1 cup chicken broth.
07 - 1/2 cup half and half.
08 - 1/4 cup shredded Parmesan cheese.
09 - 1/8 teaspoon cayenne pepper.
10 - Fresh chopped parsley.
11 - Kosher salt and black pepper to taste.

# Instructions:

01 - Cover potatoes with 2 quarts cold water and salt. Bring to boil, reduce to simmer, cook 13-15 minutes until tender.
02 - Melt butter and cook garlic until fragrant, about 30 seconds. Whisk in flour and cook until golden.
03 - Gradually whisk in broth until thickened. Add half and half, cayenne, and Parmesan. Season to taste.
04 - Add cooked potatoes to sauce and coat well. Garnish with parsley before serving.

# Notes:

01 - Don't overcook potatoes or they'll fall apart.
02 - Add more milk if sauce gets too thick.

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