1. Wash the baby potatoes thoroughly and cut any larger ones in half to ensure even cooking. Boil the potatoes in salted water until fork tender, about 12–15 minutes. While the potatoes cook, melt butter in a large skillet over medium heat. Add minced garlic and sauté for about a minute until fragrant. Pour in the heavy cream and stir, bringing it to a gentle simmer. Drain the cooked potatoes and add them to the skillet with the creamy garlic sauce. Toss gently to coat all the potatoes evenly. Sprinkle in grated Parmesan cheese and stir until melted and creamy. Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.