Start by placing the baby potatoes in a large pot and covering them with cold water. Add a pinch of salt and bring to a boil. Let them simmer for about 15-20 minutes or until you can easily pierce them with a fork. Drain the potatoes and let them cool slightly so they’re safe to handle.
While the potatoes cool, preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
Place the boiled potatoes on the baking sheet, leaving space between each one. Using a potato masher or the bottom of a sturdy glass, gently press down on each potato until it’s about 1/2 inch thick. The goal is to flatten without completely mashing them.
In a small bowl, mix the minced garlic with olive oil, salt, and pepper. Brush this garlicky oil mixture generously over each smashed potato. Then sprinkle the grated parmesan evenly on top, ensuring every potato gets a cheesy crust.
Place the baking sheet in the preheated oven and roast for 20-25 minutes. About halfway through, use a spatula or tongs to carefully flip the potatoes to crisp up both sides. Keep an eye on them to avoid burning the garlic or cheese.
Once golden and crispy, remove the potatoes from the oven. Sprinkle with freshly chopped parsley for a pop of color and freshness. Serve immediately for the best crunch and flavor.
