Preheat your oven to 400°F (200°C).

Take 2 pounds of washed and halved baby potatoes and arrange them on a baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt and black pepper to taste.

Roast the potatoes for 25-30 minutes, stirring halfway through until golden brown and tender.

Melt 3 tablespoons of unsalted butter in a saucepan over medium heat. Add 6 cloves of minced garlic and sauté for 1-2 minutes until fragrant.

Reduce heat to low, add 1 cup of heavy cream and the juice of ½ lemon, and let it gently simmer.

Stir in ½ cup of grated Parmesan cheese until melted and the sauce is smooth.

Combine roasted potatoes with the creamy garlic sauce in a serving dish, ensuring each piece is well-coated.

Garnish with freshly chopped parsley and serve warm.