Boil the Potatoes:
In a large pot, bring salted water to a boil. Add halved baby potatoes and cook for 10–12 minutes until fork-tender. Drain and set aside.

Sauté the Garlic:
In a large skillet, heat olive oil over medium heat. Add chopped garlic and sauté for 1–2 minutes until fragrant—do not let it brown.

Add the Cream:
Lower the heat and pour in heavy cream. Stir continuously and allow the sauce to simmer gently for a few minutes until slightly thickened.

Stir in Cheese:
Add grated Parmesan and stir until melted and fully incorporated. Season with salt and pepper to taste.

Combine and Coat:
Add boiled potatoes into the skillet and toss gently to coat evenly in the creamy garlic sauce.

Serve:
Garnish with chopped parsley if desired. Serve hot and enjoy the creamy, garlicky deliciousness.