Rinse the baby potatoes under cool running water to remove any dirt.

Place the potatoes in a large pot and cover with cold water, then add a generous pinch of salt.

Bring the pot to a boil over medium-high heat.

Reduce heat and simmer the potatoes for 15 to 20 minutes, until fork-tender.

Drain the potatoes in a colander, shaking gently to remove excess water.

Melt the butter in a large skillet over medium heat until it foams.

Add the minced garlic and sauté for 1 minute, until fragrant.

Add the drained potatoes to the skillet and toss over medium heat for about 2 minutes to coat evenly in the butter and garlic.

Remove the skillet from heat and sprinkle the chopped parsley over the potatoes, tossing gently to combine.