Prepare the Potatoes: Wash and scrub the baby potatoes. If they are large, cut them in half to ensure even cooking.

Cook the Potatoes: In a large skillet or sauté pan, heat the olive oil or butter over medium heat. Add the potatoes and cook, stirring occasionally, for about 10 minutes, or until they begin to soften and develop a golden color.

Add Garlic: Stir in the minced garlic and cook for 1-2 minutes, until fragrant.

Add Cream and Seasoning: Pour in the heavy cream and stir in the Parmesan cheese, Italian seasoning, salt, and black pepper. Bring the mixture to a gentle simmer.

Simmer Until Tender: Reduce the heat to low, cover the skillet, and let the potatoes simmer for 10-15 minutes, stirring occasionally, until the potatoes are fork-tender and the sauce has thickened.

Adjust Seasoning: Taste and adjust seasoning with additional salt or pepper if needed.

Serve: Transfer the creamy baby potatoes to a serving dish and garnish with fresh parsley if desired.