1. Boil the Potatoes: Begin by placing the baby potatoes in a large pot of salted water. Bring the water to a boil and cook the potatoes for 15-20 minutes, or until they are fork-tender. Drain the potatoes and let them cool slightly.

2. Preheat the Oven: Preheat your oven to 425°F. Line a baking sheet with parchment paper, ensuring it’s ready to go for the next step.

3. Smash the Potatoes: Arrange the cooked potatoes on the prepared baking sheet. Using a fork or the bottom of a glass, gently press down on each potato to flatten it slightly, creating a satisfying “smashed” texture.

4. Season the Potatoes: Drizzle the flattened potatoes with the olive oil and sprinkle them with the sea salt, black pepper, garlic powder, dried rosemary, and smoked paprika. Toss the potatoes gently to ensure they are evenly coated with the seasoning.

5. Bake to Perfection: Place the seasoned potatoes in the preheated oven and roast for 25-30 minutes, flipping them halfway through, until they are golden brown and crispy.

6. Serve and Enjoy: Once the Crispy Smashed Baby Potatoes are out of the oven, garnish them with fresh parsley and, if desired, a sprinkle of grated Parmesan cheese. Serve these irresistible potatoes hot, straight from the oven.