Boil the Potatoes:

Begin by bringing a large pot of salted water to a boil. Add the halved baby potatoes and cook them for about 10-12 minutes or until they are tender when pierced with a fork. Once done, drain the potatoes and set them aside.

Prepare the Garlic Sauce:

In a large skillet, warm up the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until it becomes fragrant. Be vigilant to prevent the garlic from burning!

Make it Creamy:

Lower the heat slightly and pour in the heavy cream. Stir continuously, letting it simmer for a couple of minutes until the sauce begins to thicken a bit.

Add Cheese:

Sprinkle in the grated Parmesan cheese, stirring until it melts and blends into a creamy, cheesy sauce. Taste and season with salt and pepper as needed.

Combine Potatoes and Sauce:

Gently add the cooked baby potatoes to the skillet, tossing them in the creamy garlic sauce until each piece is well coated.

Garnish and Serve:

For a touch of freshness, sprinkle chopped parsley over the top (if using). Serve hot and savor the creamy, garlicky flavors!