Begin by washing and scrubbing baby potatoes under cold water to remove any dirt. Halve each potato and set aside.

In a large pot, bring salted water to a boil. Add halved baby potatoes and cook for 12 to 15 minutes until fork-tender. Drain and let sit.

In a large skillet over medium heat, add olive oil or butter. Add minced garlic and diced onion, sauté for 1-2 minutes until fragrant.

Pour in heavy cream and broth, stir to combine. Season with salt, black pepper, and thyme or Italian seasoning. Simmer for 3-4 minutes until thickened.

Gently fold drained potatoes into the creamy garlic sauce and simmer for another minute to soak up flavors.

Stir in grated Parmesan cheese (if using) and let simmer for 2-3 minutes until heated through. Garnish with fresh parsley before serving.