Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, toss halved baby potatoes with olive oil, salt, and pepper until well-coated, then spread on the baking sheet.

Roast the potatoes in the preheated oven for 25-30 minutes, turning halfway through, until tender and golden-brown.

Melt butter in a skillet over medium heat, then add minced garlic and sauté for 1-2 minutes until fragrant.

Stir in heavy cream and bring to a gentle simmer, cooking for 3-4 minutes until slightly thickened.

Remove from heat and mix in the grated Parmesan cheese until melted and smooth.

Fold the roasted potatoes into the garlic cream sauce until evenly coated and sprinkle with chopped parsley before serving.