Bring a large pot of salted water to a boil. Add halved baby potatoes and cook for 10–12 minutes, 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, avoiding browning.

Pour in chicken or vegetable broth and heavy cream. Bring to a gentle simmer and cook for 3–4 minutes until sauce thickens slightly.

Stir in Parmesan cheese, Italian herbs, salt, and black pepper. Mix until cheese is melted and sauce is creamy.

Add cooked baby potatoes to the sauce, gently tossing to coat. Let sit on low heat for 1–2 minutes.

Transfer the potatoes to a serving dish and garnish with fresh parsley. Serve immediately.