Begin by washing and scrubbing the baby potatoes thoroughly under cold running water to remove any dirt.

In a large pot, fill it with salted water and bring it to a boil. Add the prepared baby potatoes and let them cook for about 12–15 minutes, or until fork-tender. Drain and set aside.

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

Stir in heavy cream and chicken or vegetable broth, then add a pinch of salt, black pepper, and dried thyme. Allow to simmer gently for about 3–4 minutes.

Carefully toss the cooked baby potatoes into the skillet with the sauce, stirring gently to coat.

If desired, stir in grated Parmesan cheese and let simmer for another 2–3 minutes. Garnish with fresh parsley before serving.