Boil Potatoes: Bring a large pot of salted water to a rolling boil. Add halved baby potatoes and let them simmer for 10–12 minutes, until fork-tender. Drain and set aside.

Make Garlic Sauce: In a skillet, combine butter and olive oil, heating until melted. Add minced garlic and sauté for 1–2 minutes.

Create Sauce Base: Stir in chicken broth and heavy cream. Cook for 3–4 minutes, stirring occasionally, until sauce thickens.

Season and Enrich: Mix in Parmesan cheese, salt, pepper, and dried herbs. Stir until cheese melts and sauce is smooth.

Combine: Fold the boiled potatoes into the garlic cream sauce until evenly coated.

Finish & Serve: Transfer to a serving dish and garnish with parsley. Serve warm.