Prepare the Potatoes: In a spacious saucepan, add the small potatoes and fill it with enough water to submerge them completely. Sprinkle in a dash of salt and heat the pot over high heat until the water bubbles vigorously. Let the potatoes simmer for 10 to 15 minutes, or until they are easily pierced with a fork. Once cooked, drain the water and keep the potatoes aside for later use.

Make the Creamy Garlic Sauce: In a wide frying pan, gently heat the butter over a medium flame until it’s fully melted and begins to sizzle. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant but not browned.

Add the Cream: Add the rich cream to the mixture and allow it to slowly come to a soft simmer, stirring from time to time. Let it simmer for approximately 2 to 3 minutes, or until it has thickened slightly.

Incorporate Parmesan and Seasonings: Stir in the grated Parmesan cheese, salt, and black pepper. Continue to cook until the cheese melts and the sauce becomes smooth and creamy.

Combine Potatoes with Sauce: Add the cooked baby potatoes to the skillet, tossing gently to coat them evenly with the creamy garlic sauce. Allow them to warm up for around 2 to 3 minutes.

Serve: Transfer the creamy garlic potatoes to a serving dish and garnish with freshly chopped parsley for a pop of color and added flavor. Serve immediately and enjoy!