First, boil the baby potatoes in salted water until they’re fork-tender. Not falling apart. Just soft enough that you can smash them without swearing.

While that’s happening, heat your oven to 425°F. This part matters more than you think. A hot oven is half the crisp.

On your baking sheet, pour the melted butter directly onto the pan. Then add a generous layer of grated parmesan right on top of the butter. This feels wrong the first time, but trust it. That’s the crust.

Sprinkle your garlic powder, paprika, pepper, and a little salt over the butter-cheese situation. Give it a quick mix with a spoon. No need to be precise.

Add the potatoes and roll them around so they’re coated. Get them friendly with the cheese.

Now gently smash each potato using a fork or the bottom of a glass. Don’t flatten them completely. Let them keep some shape. They’re not pancakes.

I usually add a little more parmesan on top at this point. Not because the recipe needs it. Just because I want it.

Bake uncovered until the bottoms are deeply golden and crispy, somewhere between 30 and 40 minutes. Ovens vary. Mine runs hot when it feels like it.

Let them sit for a minute before lifting them off the pan. They crisp up even more as they cool, which feels like a small reward for your patience.