Cook the Potatoes : Wash the baby potatoes and place them in a large pot of salted water. Bring to a boil and cook for 10-12 minutes, or until they are fork-tender. Drain and set aside.

Make the Creamy Garlic Sauce: In a sizable skillet, warm the olive oil over medium heat. Introduce the minced garlic and sauté for 1 to 2 minutes until it becomes aromatic, taking care to prevent it from burning.

Add Cream and Parmesan : Pour the heavy cream into the skillet with the garlic and bring to a gentle simmer. Incorporate the grated Parmesan cheese, stirring until it melts and enhances the sauce's thickness. Mix in the dried Italian herbs, then season with salt and pepper according to your preference.

Combine with Potatoes : Add the cooked baby potatoes to the skillet, gently stirring to coat them evenly in the creamy sauce. Let them simmer in the sauce for a few minutes to absorb the flavors.

Garnish and Serve : Transfer the creamy garlic Parmesan potatoes to a serving dish and garnish with fresh parsley if desired. Serve hot as a side dish to complement grilled meats, roasted chicken, or a vegetable main.