Select baby potatoes that are approximately the same size for even cooking. If some are way too big, cutr them in half.

Place the baby potatoes in a large pot filled with cold water and a tablespoon of salt. Heat it up until it reaches a gentle boil. Cook the potatios until they are fork tender, approximately 20 minutes from boiling. You should be able to easily pierce them with a fork without them falling apart. This ensures they are soft enough to smash but still hold their shape when pressed down before roasting.

Preheat the oven to 425°F (220°C) for a conventional oven, 400°F (200°C) for a fan oven, or Gas Mark 7.

Drain the potatoes and allow them to cool down in the strainer for 10 minutes. Their own heat will help them dry up.

Place the boiled potatoes on a large baking sheet, leaving enough space around them. If necessary, use two trays.

Smash the potatoes using a fork, spoon, potato masher, or a jar, until they are about ½ to ¾ inch thick (1-2 cm). Avoid over-smashing to keep them intact for roasting. This thickness ensures they get crispy edges and a soft inside.

Grate the cloves of garlic in a small bowl. To it, add the extra virgin olive oil, freshly ground black pepper, and salt. Mix well to obtain a uniform dressing.

Using a cooking brush (or pastry brush), coat the smashed potatoes with the garlic oil. Should you not have a brush, you can use a spoon.

Roast the potatoes on the middle shelf of the oven for 20-25 minutes, until they turn golden and crispy on the edges.

In the meantime, mix the grated Parmesan cheese and the dried parsley together.

Remove the potatoes from the oven, and cover them with equal amounts of Parmesan mix.

Place the tray back in the oven, and roast for a further 5-7 minutes, or until the cheese melts and the potatoes are golden brown.

Remove from the oven, and serve the garlic Parmesan smashed potatoes with some fresh parsley on top. Enjoy!