Cook the Potatoes: Fill a sizable pot with salted water and bring it to a rolling boil. Toss in the halved baby potatoes and simmer for 10 to 12 minutes, or until they can be easily pierced with a fork. Drain and set them aside.

Make the Creamy Garlic Sauce: In a large skillet, heat the butter over medium heat. Stir in the minced garlic and cook for 1 to 2 minutes, allowing it to become aromatic without browning. Stir in the heavy cream and bring to a simmer, allowing the cream to thicken slightly (about 3-4 minutes).

Add Parmesan and Seasoning: Stir in the grated Parmesan cheese and Italian seasoning (if using), whisking until the cheese is melted and the sauce becomes smooth.

Toss the Potatoes in Sauce: Add the cooked baby potatoes to the skillet with the creamy garlic sauce. Toss the potatoes gently in the sauce, ensuring they are well-coated.

Garnish and Serve: Remove from heat and garnish the creamy garlic potatoes with freshly chopped parsley.