01 -
Fill a large pot with water and bring to a rolling boil. Add a generous pinch of salt, then add the baby potatoes. Boil for 15 to 20 minutes until fork-tender. Drain and let cool slightly.
02 -
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with olive oil to prevent sticking.
03 -
Place boiled potatoes on the prepared baking sheet. Using the bottom of a glass or potato masher, gently flatten each potato to about 1/2-inch thickness.
04 -
Combine olive oil, melted butter, minced garlic, salt, black pepper, and smoked paprika in a small bowl. Brush mixture generously over each smashed potato. Sprinkle grated Parmesan evenly on top.
05 -
Bake potatoes in the preheated oven for 25 to 30 minutes until golden brown and edges are crisp. For extra crunch, broil for the final 2 to 3 minutes, monitoring closely to prevent burning.
06 -
Remove from the oven and immediately garnish with chopped fresh parsley. Serve hot with a dipping sauce of your choice.