Start by filling a large pot with water and adding a generous pinch of salt. Bring the water to a boil, then carefully add the baby potatoes. Allow them to cook for about 15–20 minutes until fork-tender. Once done, drain the potatoes and let them cool for a few minutes until they are safe to handle.

While the potatoes cool, preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it with olive oil.

Once the potatoes are cool enough to touch, place them on the prepared baking sheet. Using the bottom of a glass or a fork, gently smash each potato until it flattens to about ½-inch thick.

In a medium bowl, combine the olive oil, melted butter, minced garlic, salt, pepper, smoked paprika, and oregano. Whisk these ingredients together until well-mixed.

With a brush or spoon, generously coat each smashed potato with the seasoned mixture. After brushing, sprinkle a generous amount of grated parmesan on top of each potato.

Place the baking sheet in the preheated oven and bake the potatoes for 25–30 minutes, or until they turn golden brown and crispy.

Once out of the oven, sprinkle the baked smashed potatoes with fresh parsley and serve immediately.