Wash and scrub 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.

Drain the potatoes and let them steam in the colander while preparing the sauce.

Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.

Pour in heavy cream and bring to a gentle simmer. Allow to thicken for 3-4 minutes, stirring occasionally.

Gradually stir in grated Parmesan cheese until melted and the sauce is smooth. Adjust seasoning with salt and pepper.

Add the drained baby potatoes to the skillet and toss gently in the sauce for 2-3 minutes until well-coated.

Season with salt and pepper to taste and garnish with fresh parsley before serving.