Wash and scrub the baby potatoes under cool water. Place in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes until fork-tender.

Check potatoes for tenderness. Drain them in a colander and set aside to steam and dry for a minute.

In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the heavy cream, stirring to combine. Simmer gently for 3-4 minutes until slightly thickened.

Gradually stir in Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper as needed.

Add the drained baby potatoes to the skillet and toss gently in the creamy garlic sauce for about 2-3 minutes.

Season with salt and pepper to taste. Transfer to a serving dish and garnish with fresh parsley.