In a large pot, bring salted water to a boil. Add the baby potatoes and cook until tender, about 15-20 minutes. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add minced garlic and saut? until fragrant, about 1 minute.

Pour in the chicken broth and bring to a simmer. Reduce heat and stir in the heavy cream, salt, and black pepper. Cook for 3-5 minutes until slightly thickened.

Add the cooked baby potatoes to the skillet and gently toss to coat in the creamy garlic sauce. Cook for an additional 2-3 minutes to heat through.

Garnish with chopped parsley before serving.