Begin by placing the halved baby potatoes in a large pot of salted water. Bring the water to a boil over medium-high heat and cook the potatoes for about 10-12 minutes, or until they are fork-tender. Once done, drain the potatoes in a colander and set them aside to cool slightly while you make the creamy garlic sauce.

In a large skillet, melt 2 tablespoons of butter and add 1 tablespoon of olive oil over medium heat. Once the butter is bubbling and just starting to brown, add 4 minced garlic cloves. Sauté for 1-2 minutes until fragrant and lightly golden.

Pour in 1 cup of chicken or vegetable broth along with 1 cup of heavy cream into the skillet. Stir well to combine and let the mixture simmer gently over low heat for about 3-4 minutes until it slightly thickens.

Stir in ½ cup of grated Parmesan cheese, along with salt, pepper, and your choice of dried Italian herbs. Allow the cheese to melt completely, stirring continuously until the sauce is creamy and well-combined.

Carefully add the boiled baby potatoes into the garlic cream sauce, gently tossing them until they are fully coated in the sauce. Cook for an additional 1-2 minutes on low heat.

Remove the skillet from heat. Garnish the Creamy Garlic Sauce Baby Potatoes with freshly chopped parsley. Serve warm.