Place halved baby potatoes in a pot of salted water. Bring to a boil and cook for 10–12 minutes, or until fork tender. Drain and set aside.
In a large skillet, heat butter and olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant (do not burn).
Stir in the chicken broth and heavy cream. Let it gently simmer for 3–4 minutes until slightly thickened.
Mix in Parmesan cheese, salt, pepper, and Italian herbs. Stir until the cheese melts and the sauce becomes creamy.
Add the boiled potatoes to the skillet. Toss gently until the potatoes are fully coated in the creamy garlic sauce.
Remove from heat, sprinkle with fresh parsley, and serve warm as a side dish.
