Step 1: Boil the Potatoes

• Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add the baby potatoes and cook for 15–20 minutes until fork-tender. Drain the water and let the potatoes cool slightly until safe to handle.

Tip: Fork-tender means a fork slides in easily without resistance. Don’t overcook or they’ll fall apart when smashed.

Step 2: Prepare Your Baking Sheet

• While the potatoes are cooling, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil for easy cleanup and crispiness.

Step 3: Smash the Potatoes

• Place the cooled potatoes evenly spaced on the baking sheet. Use the bottom of a glass, potato masher, or fork to gently press each one until they’re about ½-inch thick. Don’t worry if a few break or crack—those jagged edges will turn wonderfully crispy.

Step 4: Season and Add Cheese

• In a small bowl, whisk together the olive oil, melted butter, minced garlic, salt, pepper, and paprika. Brush the mixture generously over each smashed potato. Sprinkle grated Parmesan evenly over the tops.

Optional Upgrade: Add a light sprinkle of onion powder or dried rosemary for extra flavor depth.

Step 5: Bake Until Crispy

• Place the tray in the preheated oven and bake for 25–30 minutes. The edges should be crisp and golden brown. For extra crunch, broil for 2–3 minutes at the end—but watch carefully to avoid burning.

Step 6: Garnish and Serve

• Remove the potatoes from the oven and sprinkle with fresh chopped parsley. Serve them hot with your favorite dipping sauce: sour cream, garlic aioli, spicy sriracha mayo, or even ranch.