Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt and drop in the baby potatoes. Cook them for about 15–20 minutes, or until they are fork-tender. Drain the potatoes and let them cool slightly so they are easier to handle.

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

Place the boiled potatoes on the prepared baking sheet. Using the bottom of a glass, a potato masher, or even a fork, gently press each potato down until it flattens to about ½-inch thick.

In a small bowl, mix the olive oil, melted butter, minced garlic, salt, pepper, smoked paprika, and oregano. Brush this mixture generously over each smashed potato, ensuring they are well-coated. Sprinkle the grated Parmesan evenly on top.

Place the baking sheet in the preheated oven and bake for 25–30 minutes, or until the potatoes develop a deep golden-brown color and crispy edges.

Remove the potatoes from the oven and immediately sprinkle with chopped fresh parsley and red pepper flakes (if using). Serve hot with your favorite dipping sauce.