Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil over high heat, then add the baby potatoes. Cook for about 15–20 minutes until fork-tender. Drain and cool slightly.

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

Once cooled, place potatoes on the baking sheet with space between each. Smash each potato to about ½-inch thick.

In a small bowl, whisk together olive oil, melted butter, minced garlic, smoked paprika, oregano, salt, and pepper. Brush generously on each smashed potato.

Sprinkle grated Parmesan cheese over each potato.

Bake for 25–30 minutes until golden and crispy. Optionally broil for 2–3 minutes for extra crunch.

Sprinkle with fresh parsley and red pepper flakes before serving.