Start by filling a large pot with water, adding a generous pinch of salt, and bringing it to a rolling boil. Carefully add the baby potatoes and cook them for 15-20 minutes, or until fork-tender. Once done, drain the potatoes and allow them to cool for a few minutes on a plate.

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

Once the potatoes have cooled for a bit, place them on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently flatten each potato to about ½ inch thick.

In a small mixing bowl, combine the olive oil, melted butter, minced garlic, salt, black pepper, smoked paprika, and oregano. Whisk this mixture until well blended, creating a fragrant seasoning. Brush this mixture over each smashed potato, then sprinkle a layer of grated Parmesan cheese on top.

Transfer the prepared sheet to the preheated oven and bake for 25-30 minutes. Keep an eye on the potatoes, watching for them to become golden brown and crispy on the edges. For extra crunch, switch your oven to broil for the last 2-3 minutes, but watch closely to prevent burning.

Once baked to perfection, remove the smashed potatoes from the oven and let them cool for a minute. Garnish with freshly chopped parsley. Serve hot alongside dips like sour cream or garlic aioli.