Rinse and halve the baby Yukon gold potatoes and pat them dry with a clean towel.
Heat a large skillet over medium heat and add the unsalted butter.
Once the butter is melted and bubbling, add the halved potatoes cut side down in a single layer.
Cook the potatoes without stirring for about 10 minutes until the cut sides are golden brown and crispy.
Flip the potatoes and add the minced garlic, kosher salt, black pepper, and dried thyme to the skillet.
Stir gently to coat the potatoes with the garlic butter and seasonings.
Continue cooking for another 10-15 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
Remove the skillet from heat and sprinkle the chopped fresh parsley over the potatoes.
Give everything a final gentle stir to combine and serve immediately.