Begin by washing and scrubbing the baby potatoes thoroughly to remove any dirt. If using larger potatoes, cut them in half.

Place the cleaned potatoes into a large pot and cover with water, adding a generous pinch of salt.

Bring the salted water to a boil over high heat. Once boiling, reduce to medium-high and cook potatoes for about 12-15 minutes or until fork-tender.

Drain potatoes in a colander and set aside to keep warm.

In a large skillet, heat olive oil or butter over medium heat until shimmering. Add minced garlic and sauté for 1-2 minutes until fragrant.

Stir in heavy cream and broth, followed by salt, pepper, and thyme. Simmer gently for 3-4 minutes, stirring occasionally.

Add drained potatoes to the skillet and toss gently in the sauce to coat. Stir in Parmesan cheese and let melt for another 2-3 minutes.

Remove from heat and garnish with freshly chopped parsley. Serve warm.