Place baby potatoes in a large pot of salted water. Boil for 20 minutes or until fork-tender. Drain and let cool slightly.

Preheat oven to 425°F. Line a baking sheet with parchment paper.

Place potatoes on the sheet and gently smash each to about 1/2 inch thick using a glass or masher.

In a small saucepan, melt butter with olive oil over low heat. Add garlic and cook for 1–2 minutes, being careful not to brown.

Brush garlic butter generously over each smashed potato. Sprinkle with salt, pepper, and Parmesan.

Bake for 25–30 minutes until edges are golden and crisp.

Remove from oven and garnish with fresh parsley before serving.