Start by filling a large pot with water and adding a generous pinch of salt. Bring the water to a rolling boil and carefully add the baby potatoes. Allow them to cook for 15-20 minutes, or until they are fork-tender. Once cooked, drain the potatoes and let them cool slightly to make them easier to handle while smashing.

While the potatoes are cooling, preheat your oven to 425°F (220°C). This high temperature is key for achieving the crispy edges that make these Baked Smashed Potatoes With Garlic & Parmesan so delightful. Prepare a baking sheet by lining it with parchment paper or drizzling a bit of olive oil to prevent sticking.

Take the cooled baby potatoes and, using the bottom of a sturdy glass or a potato masher, gently press down on each potato to flatten them to about ½-inch thick. Expect some of the edges to break apart, which will create those lovely crispy bits later. Arrange the smashed potatoes on the prepared baking sheet.

In a mixing bowl, combine olive oil, melted butter, minced garlic, salt, black pepper, smoked paprika, and oregano. Whisk them together until well blended.

Using a brush or spoon, generously coat each smashed potato with the prepared oil mixture. Once coated, sprinkle grated Parmesan on top of each potato to add cheesy goodness. Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until they turn golden brown and crispy.

For an extra layer of texture and crunch, switch your oven to broil mode once the potatoes are golden. Broil the potatoes for 2-3 minutes, keeping a close eye on them to prevent burning.

Once perfectly baked and golden brown, remove the potatoes from the oven. Garnish them with fresh parsley and a sprinkle of optional red pepper flakes for a touch of spice. Serve these delightful Baked Smashed Potatoes With Garlic & Parmesan hot.