Begin by washing and halving the baby potatoes for even cooking. In a large pot, bring salted water to a rolling boil, then carefully add the potatoes. Cook for approximately 15 minutes, or until they are fork-tender. Once done, drain the potatoes and set them aside to allow any excess moisture to evaporate.

While the potatoes are draining, heat a skillet over medium heat and add the unsalted butter. Allow the butter to melt completely. Next, add the minced garlic to the pan. Sauté for 1-2 minutes until fragrant; be careful not to burn it!

Once the garlic is aromatic, pour in the heavy cream, and stir gently to combine with the butter and garlic. Keep the heat at medium, and add in the grated Parmesan cheese. Season with salt and pepper, ensuring the flavors meld together. Allow the sauce to simmer for 3-5 minutes until it thickens slightly.

Add the drained baby potatoes directly into the skillet with the creamy garlic sauce. Carefully toss the potatoes, ensuring they are well coated in the sauce. Heat everything through for an additional 2-3 minutes.

Sprinkle freshly chopped parsley over the Creamy Garlic Baby Potatoes for a pop of color and freshness. Serve them immediately while they're warm and creamy.