Preheat your oven: to 180°C / 350-375°F / Gas Mark 4-5
Potatoes: use a knife and chopping board to dice your potatoes into small pieces.
Garlic: peel the garlic, remove the skin and cut the hard end off each clove.
Skillet: spray a 26cm or 10 inch oven safe skillet (or baking dish) with cooking oil.
Garlic cream sauce: add the cream, garlic, dried onion, rosemary, thyme, salt, pepper and half of the parmesan cheese to a medium sized bowl and whisk to combine.
Diced potatoes: transfer the diced potatoes into your skillet or baking dish.
Combine: pour the garlic cream sauce into the skillet and ensure all potato pieces are pushed under the liquid.
Cheese topping: sprinkle the remaining parmesan cheese on top of the potatoes.
Cover: place a layer of aluminium foil over the top of the skillet.
Oven bake: place the skillet into the oven on the middle shelf. Oven bake the potatoes for 30 mins, then use an oven mitt to hold the dish and remove foil and bake for a further 30 to 40 mins. Note 6
Rest: once the potatoes are cooked, remove the skillet from the oven using oven mitts, place it onto a heatproof surface and allow it to cool for 3- 5 mins as the sauce thickens (naturally).
To serve: garnish the potatoes with freshly chopped parsley and serve hot.