Wash 1 pound of baby potatoes thoroughly under cool running water and halve each potato to ensure even cooking.

In a large pot, fill it with water and a generous pinch of salt. Bring to a boil, then add the halved potatoes and boil for about 12-15 minutes until fork-tender. Drain and steam dry.

In a large skillet, add 2 tablespoons olive oil or butter over medium heat. Once melted, add 3 minced garlic cloves and sauté for 1-2 minutes until fragrant.

Pour in 1 cup of heavy cream and 1 cup of broth, seasoning with salt, pepper, and 1 teaspoon of thyme. Bring to a simmer and let thicken for 3-4 minutes.

Add the drained baby potatoes to the skillet, tossing to coat in the sauce. Optionally, stir in 1/4 cup Parmesan cheese and simmer for an additional 2-3 minutes.

Transfer the potatoes to a serving dish and garnish with fresh parsley before serving warm.