Wash and scrub the baby potatoes thoroughly, cutting larger ones in half.

In a large pot, bring salted water to a boil. Add potatoes and cook for 10-12 minutes until fork-tender. Drain and set aside.

In a skillet, heat butter and olive oil over medium heat. Add garlic, sauté for 1-2 minutes until fragrant.

Pour in chicken or vegetable broth and heavy cream. Stir and simmer for 3-4 minutes.

Stir in grated Parmesan cheese, salt, black pepper, and dried herbs until the cheese melts.

Fold boiled potatoes into the sauce, toss gently, and heat through for another minute.

Garnish with fresh parsley and serve warm.