Begin by filling a large pot with salted water and bring it to a rolling boil over high heat. Carefully add the halved baby potatoes and cook for 10–12 minutes, or until fork-tender. Drain the potatoes and set aside.

In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant and slightly golden.

Stir in 1 cup of heavy cream and ½ cup of broth. Season with salt and black pepper. Allow to simmer for 5 minutes, stirring occasionally until slightly thickened.

Gently fold boiled baby potatoes into the creamy garlic sauce, stirring to coat. Simmer on low heat for another 2–3 minutes.

Remove from heat, transfer to a serving dish, and sprinkle with freshly chopped parsley. Adjust seasoning if necessary, and serve warm.