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Heat the oven to 450°F. Bring a large pot of water to a boil over high heat and salt generously. Add the baby potatoes and cook for 20 minutes, until soft.
Drain in a colander and let dry completely, about 5 minutes. Drizzle the potatoes in oil and season with salt.
Arrange the potatoes on a baking sheet, lightly brushed with oil and use a potato masher or the bottom of a heavy glass to press down on the potatoes until smashed to your desired potato preference, ½ - ¼ inch thick. Thicker potatoes mean fluffier insides, thinner potatoes mean crispier potatoes.
Bake until golden and crispy, about 20-25 minutes.
Transfer to a platter and top with scallion oil, chili oil, and cilantro, if using, and enjoy!