Start by placing baby gold potatoes in a large pot and cover them with salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain and let dry.

Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper or olive oil.

Arrange the boiled potatoes on the baking sheet and gently press each potato down until about 1/2 inch thick.

Melt the unsalted butter in a small saucepan over low heat. Add minced garlic and stir for 1-2 minutes until fragrant.

Brush the tops of the smashed potatoes with the garlic butter and drizzle with olive oil. Sprinkle with salt, black pepper, and half of the parmesan cheese.

Roast the potatoes in the oven for 20-25 minutes until golden and crispy. Sprinkle the remaining parmesan during the last 5 minutes.

Let the potatoes cool for a minute after removing from the oven, then sprinkle with fresh parsley before serving.