Preheat your oven to 425°F (220°C).

Wash the baby potatoes and place them in a large pot. Cover with water and add a pinch of salt.

Bring the pot to a boil over medium-high heat and cook the potatoes for about 15-20 minutes, or until they are fork-tender.

Drain the potatoes and let them cool for a few minutes. Once cool enough to handle, place them on a baking sheet lined with parchment paper.

Using a potato masher or fork, gently smash each potato until flattened but still intact.

In a small bowl, mix the minced garlic, olive oil, salt, and black pepper. Brush this mixture over the smashed potatoes.

Sprinkle the grated parmesan cheese evenly over the potatoes.

Bake in the preheated oven for 25-30 minutes or until the cheese is golden and the edges of the potatoes are crispy. Garnish with fresh parsley before serving.