Place halved potatoes in a pot of salted water and bring to a boil.

Simmer potatoes for 10 to 12 minutes until fork-tender, then drain and set aside.

In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.

Add potatoes to the skillet cut-side down and sear for 5 minutes until golden brown and crisp.

Reduce heat to medium and push potatoes to the perimeter of the pan.

Add the remaining 2 tablespoons of butter and minced garlic to the center; sauté for 60 seconds until fragrant.

Pour in the heavy cream and whisk gently to incorporate the garlic butter.

Stir in the parmesan cheese, salt, black pepper, and red pepper flakes.

Simmer for 3 minutes until the sauce reduces and coats the potatoes.

Garnish with chopped parsley and serve immediately.