Boil the Potatoes: Boil the baby potatoes in a pot of salted water until tender, about 10-12 minutes. Drain the potatoes well and set them aside.
Cook the Garlic Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
Make the Cream Sauce: Stir in the heavy cream and grated Parmesan cheese. Bring the mixture to a simmer, stirring occasionally, until the cheese melts and the sauce thickens slightly.
Toss the Potatoes: Add the boiled potatoes to the skillet, tossing them gently to coat in the creamy garlic sauce. Let the potatoes simmer for another 2-3 minutes so they soak up the flavors.
Season and Garnish: Season with black pepper to taste, then sprinkle the chopped fresh parsley on top for a burst of freshness and color.
Serve: Serve the creamy garlic sauce potatoes immediately while hot, and enjoy the rich, comforting flavors!
Serving and Storage Tips:
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