Wash and scrub the baby potatoes under cold water until clean. Halve larger potatoes for even cooking.

Boil salted water in a large pot. Add the baby potatoes and cook for 12-15 minutes until fork-tender. Drain and set aside.

Heat olive oil or butter in a skillet. Add minced garlic and sauté for 1-2 minutes until fragrant.

Stir in heavy cream and broth. Season with salt, black pepper, and thyme/Italian seasoning. Simmer for 3-4 minutes until slightly thickened.

Combine drained potatoes with the sauce, gently tossing to coat. Simmer for an additional 2-3 minutes. Add Parmesan cheese if desired.

Transfer to a serving dish and garnish with parsley. Serve warm.