Prepare the Baby Potatoes: First things first, get those potatoes ready. Give your baby potatoes a good scrub under cold running water to remove any dirt. Pat them dry thoroughly – this helps them crisp up beautifully. Depending on their size, you can leave them whole if they are very tiny (about 1-inch diameter) or halve them.

Roast the Potatoes: Preheat your oven to a good, hot temperature, usually around 400°F (200°C). In a large bowl, toss the prepared potatoes with a generous drizzle of olive oil, a good pinch of salt, and freshly ground black pepper. Make sure every potato piece is lightly coated. Spread them out in a single layer on a baking sheet. Do not overcrowd the pan, as this will steam them instead of roasting; use two sheets if necessary. Roast for 25-35 minutes, or until the potatoes are fork-tender inside and beautifully golden brown and slightly crispy on the outside. Give them a toss halfway through for even cooking. Once done, remove from the oven and set aside.

Start the Creamy Garlic Sauce: While your potatoes are roasting, you can get started on the sauce. In a large skillet or a deep, wide pan (large enough to hold all the potatoes later), melt the butter over medium heat. Once the butter is melted and shimmering, add your freshly minced garlic. Sauté for just 1-2 minutes, stirring constantly, until it’s fragrant but be very careful not to let it brown or burn, as burnt garlic can taste bitter.

Build the Creamy Sauce: Reduce the heat to low. Add the cream cheese to the skillet with the garlic. Stir and melt the cream cheese, breaking it up with your spoon or whisk until it’s mostly smooth. Gradually pour in the heavy cream, whisking continuously to combine everything smoothly. Continue to whisk until the sauce is uniform and there are no lumps of cream cheese.

Simmer and Season the Sauce: Increase the heat slightly to medium-low and bring the sauce to a gentle simmer, stirring occasionally. Allow it to simmer for about 3-5 minutes, or until it thickens slightly to your desired consistency. If the sauce becomes too thick, you can add a splash of chicken or vegetable broth (or even a little more heavy cream) to thin it out. Season the sauce generously with salt and freshly ground black pepper to taste.

Combine and Finish: Once your roasted baby potatoes are ready and your creamy garlic sauce is perfectly seasoned, gently add the cooked potatoes directly into the skillet with the sauce. Toss everything together carefully, ensuring each potato is thoroughly coated in that luscious, garlicky cream.

Garnish and Serve: Remove the skillet from the heat. Stir in most of your fresh, chopped parsley and chives, reserving a little for garnish. Transfer the Creamy Garlic Sauce Baby Potatoes to a serving dish, sprinkle with the remaining fresh herbs, and serve immediately while hot.