Step 1: Boil the potatoes
Rinse and scrub the mini potatoes, then cut them in half so they cook evenly. Place them in a large pot, cover with salted water, and bring to a boil. Cook for 12–15 minutes until fork-tender, then drain and set aside.

Step 2: Make the garlic base
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Keep the heat steady to avoid burning the garlic, as this would give the sauce a bitter taste.

Step 3: Build the cream sauce
Pour in the heavy cream and stir well. Add the Parmesan cheese and let the sauce simmer gently for 3–4 minutes, stirring often, until it thickens slightly and becomes velvety.

Step 4: Season the sauce
Stir in the Italian seasoning, salt, and black pepper. Taste and adjust the seasonings if necessary.

Step 5: Add the boiled potatoes to the skillet and gently toss them in the sauce until every piece is well coated.

Step 6: Sprinkle freshly chopped parsley over the potatoes before serving. The parsley cuts through the richness and gives the dish a beautiful pop of color.