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Boil the potatoes in salted water until fork-tender. Drain and let them steam-dry for 1–2 minutes.
Toss the warm potatoes in a large bowl with olive oil, salt, pepper, paprika or chili powder, dried herbs, and vegan Parmesan until evenly coated.
Place the seasoned potatoes on a lined baking tray. Gently smash each one using a flat-bottomed glass or potato masher.
For extra flavor, mix a bit of olive oil, salt, pepper, and paprika in a small bowl, and brush this mixture onto both sides of the smashed potatoes.
Bake at 220°C / 430°F for 30–40 minutes, or until the edges are golden and crispy.
While the potatoes bake, melt the butter in a pan. Add the garlic, chili flakes, and parsley, and sauté until fragrant (about 1–2 minutes).
Transfer the crispy potatoes to a large bowl, pour the garlic-chili butter over the top, and gently toss or shake to coat.
Top with extra vegan Parmesan and parsley, and serve hot with your favorite dip like vegan mayo or yogurt.