Preheat your oven to 400°F (200°C).

In a large pot, add halved baby potatoes and cover with cold water. Bring to a boil and cook for about 10 minutes until fork-tender. Drain and set aside.

In a large, oven-safe skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Pour in heavy cream and bring to a simmer. Stir continuously for about 2 minutes, then gradually add Parmesan cheese and mix until smooth.

Add unsalted butter, dried thyme, salt, and black pepper into the sauce and mix thoroughly over low heat for another minute.

Gently fold in the boiled baby potatoes into the creamy garlic sauce until fully coated.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the top is golden brown.

Remove from the oven, let cool slightly, and garnish with chopped parsley before serving.