Preheat your oven to 425°F (220°C). Begin by adding your baby potatoes to a large pot of salted water. Bring them to a boil and let them cook on high heat for about 20 minutes, or until slightly tender.

Once boiled, drain the potatoes and let them cool for 5-10 minutes. Line a baking tray (or two, depending on the size) with parchment paper. When the potatoes are cool enough to handle, use the base of a cup or glass to gently smash each one flat onto the baking tray. If any potatoes are too large, feel free to cut them in half before smashing. I recommend wiping the glass after each smash.

Brush each smashed potato generously with olive oil, ensuring they’re well-coated for that crisp finish. Sprinkle garlic salt, paprika, salt, and pepper over the top, then brush with a little more oil. Pop the tray into the oven and roast for 35-40 minutes, or until the potatoes are golden and crispy.

Once the potatoes are done roasting, remove them from the oven and let them cool slightly, melt your butter in the microwave for 10-15 seconds. Stir in the minced garlic, chili flakes, fresh parsley, and parmesan. Reserve a little parsley and parmesan for garnishing later.

Spoon the garlic parmesan butter mixture over the top, making sure each potato gets coated. You can also use a brush to ensure even coverage.

Transfer the garlic parmesan smashed potatoes to a serving plate. Sprinkle the reserved parsley and parmesan over the top for an extra touch of flavor and presentation. Serve with your favorite dip—I love using ranch for its creamy contrast—and enjoy!