Fill a large pot with water and add a pinch of salt. Bring to a boil over high heat. Add baby potatoes and simmer for 15-20 minutes until fork-tender. Drain and cool slightly.

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Smash the cooled potatoes to about ½-inch thickness on the prepared baking sheet.

In a bowl, combine olive oil, melted butter, minced garlic, salt, black pepper, smoked paprika, and oregano. Whisk until well-blended.

Brush the garlic mixture over the smashed potatoes, then sprinkle grated Parmesan on top.

Bake in the oven for 25-30 minutes until golden-brown and crispy.

Optional: Switch to broil for 2-3 minutes for extra crispiness.

Garnish with fresh parsley and serve immediately with dipping sauces.