Place baby potatoes in a large pot of salted water and bring to a boil. Cook for about 15–20 minutes until fork-tender. Drain and let them dry briefly.

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.

Place boiled potatoes on the baking sheet. Use a flat-bottomed glass or potato masher to gently press down and flatten each one to about 1/2 inch thick.

In a small saucepan, melt the butter over low heat. Stir in the garlic and cook for 1–2 minutes until fragrant.

Brush each smashed potato generously with the garlic butter, then drizzle lightly with olive oil. Sprinkle with salt, black pepper, and half of the Parmesan.

Roast the potatoes in the oven for 20–25 minutes or until golden and crisp. In the last 5 minutes, sprinkle the remaining Parmesan over the top and let it melt into a crispy coating.

Remove from the oven and sprinkle with chopped fresh parsley before serving.