Rosemary Cream Sauce Cod Potatoes My Weeknight Winner

Ingredients

• 1 1/2 lbs (680g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5cm) cubes
• 3 tablespoons (45ml) olive oil
• 4 cloves garlic, minced
• 2 tablespoons (3g) fresh rosemary, chopped
• 1 tablespoon (1.5g) fresh thyme leaves, chopped
• 1 teaspoon (5g) salt
• ½ teaspoon (2.5g) black pepper
• 4 (6-ounce/170g) cod fillets, skin off
• 1 tablespoon (15ml) olive oil
• 2 tablespoons (30g) unsalted butter
• 1 small shallot, finely chopped
• 1 clove garlic, minced
• ½ cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup (240ml) heavy cream
• Salt and freshly ground black pepper to taste
• Lemon wedges, for serving (optional)