1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. Wash and halve the baby potatoes, then toss them in the olive oil, salt, and pepper. Spread the seasoned potatoes out in a single layer on the prepared baking sheet.

3. Roast the potatoes in the preheated oven for 25–30 minutes, or until they’re tender and golden brown, remembering to flip them halfway through the cooking time.

4. While the potatoes are roasting, melt the butter in a skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes, until the aroma becomes irresistible.

5. Next, pour in the heavy cream and bring the mixture to a simmer. Cook for 3–4 minutes, stirring occasionally, until the sauce has thickened slightly.

6. Remove the skillet from the heat and stir in the grated Parmesan cheese until it’s melted and the sauce is smooth and creamy.

7. Once the potatoes are done roasting, transfer them to a serving dish. Drizzle the creamy garlic sauce over the top, then sprinkle with the chopped fresh parsley for a beautiful, flavor-packed presentation.