Begin by washing 1.5 pounds of baby potatoes thoroughly under cold water, scrubbing off any dirt. Once clean, halve each potato to ensure they cook evenly.

In a large pot, bring salted water to a boil over high heat. Add the halved baby potatoes and cook for about 10-12 minutes until fork-tender. Drain and set aside.

In a skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant.

Pour in 1 cup of chicken broth and 1 cup of heavy cream, stir to combine, and let simmer for 3-4 minutes until it thickens slightly.

Reduce heat to low, stir in 0.5 cup of grated Parmesan cheese, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 1 teaspoon dried Italian herbs until cheese is melted.

Carefully add the drained baby potatoes to the skillet, tossing gently to coat them in the sauce. Simmer for another 2-3 minutes.

Remove from heat, transfer to a serving dish, and garnish with fresh parsley. Serve warm.