1 ½ pounds baby potatoes (red or Yukon Gold work best)

3 tablespoons olive oil (California Extra Virgin Olive Oil preferred)

3 cloves garlic, minced

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon smoked paprika (optional, for extra flavor)

¼ cup grated Parmesan cheese

2 tablespoons unsalted butter, melted

2 tablespoons chopped fresh parsley (for garnish)

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Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
Cook the potatoes: Place the baby potatoes in a large pot and cover with water. Bring the water to a boil over medium-high heat, then reduce the heat and simmer for about 10-15 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool slightly.
Smash the potatoes: Once the potatoes are cool enough to handle, place them on the prepared baking sheet. Use a fork, potato masher, or the bottom of a glass to gently smash each potato to about ½ inch thickness. Don’t worry if they break apart a bit—that just adds to the crispy texture!
Season the potatoes: In a small bowl, combine the olive oil, minced garlic, salt, black pepper, and smoked paprika (if using). Drizzle the garlic oil mixture over the smashed potatoes, making sure each one is coated well.
Bake the potatoes: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the potatoes are golden and crispy on the edges.
Add Parmesan and butter: Remove the potatoes from the oven and sprinkle the grated Parmesan cheese over each one. Drizzle the melted butter on top of the potatoes for extra richness.
Garnish and serve: Return the potatoes to the oven for another 5 minutes to allow the cheese to melt and become bubbly. Once done, remove the potatoes from the oven and garnish with chopped fresh parsley before serving.

For extra flavor, add fresh herbs like rosemary or thyme to the garlic oil mixture.

You can use any type of potato, but baby potatoes work best for this recipe.

For a spicier version, add a pinch of cayenne pepper or chili flakes to the seasoning mixture.