Begin by washing and scrubbing the baby potatoes under cold water to remove any dirt. If any of the potatoes are larger, cut them in half for even cooking. Once cleaned, set the potatoes aside, ready to soak up that delicious creamy garlic sauce.

In a large pot, bring salted water to a boil over medium-high heat. Carefully add the prepared baby potatoes and let them simmer for 12-15 minutes. They are done when you can easily pierce them with a fork. Once cooked, drain them in a colander and allow them to rest while you make the sauce.

In a skillet, heat 2 tablespoons of olive oil or unsalted butter over medium heat. When melted and shimmering, add minced garlic (and onion if using) and sauté for 1-2 minutes until fragrant and slightly golden. Stir continuously to prevent burning and ensure the garlic infuses the oil or butter beautifully.

Lower the heat slightly, then pour in 1 cup of heavy cream and 1/2 cup of chicken or vegetable broth into the skillet. Season the mixture with salt, pepper, and 1 teaspoon of dried thyme or Italian seasoning. Let it simmer gently for about 3-4 minutes, stirring occasionally until the sauce thickens slightly and coats the back of a spoon.

Add the cooked baby potatoes to the creamy garlic sauce, gently tossing them to ensure they are fully coated. If desired, sprinkle in 1/4 cup of grated Parmesan cheese and let it simmer for an additional 2-3 minutes.

Remove the skillet from heat and transfer the creamy garlic sauce baby potatoes to a serving dish. Garnish with freshly chopped parsley for a vibrant touch. Serve warm alongside your favorite main dish.