Begin by placing the baby gold potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Once done, drain the potatoes and let them cool briefly in the pot to allow steam to escape.

While the potatoes are cooling, preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it with olive oil.

Spread the boiled potatoes evenly on the prepared baking sheet. Using a flat-bottomed glass or a potato masher, gently press down on each potato to flatten them to about 1/2 inch thick.

In a small saucepan over low heat, melt the unsalted butter. Stir in the minced garlic and gently cook for 1-2 minutes.

Generously brush each smashed potato with the prepared garlic butter. Drizzle a bit of olive oil over the potatoes, then season them with salt, black pepper, and half of the finely grated parmesan cheese.

Place the baking sheet in the preheated oven, roasting the potatoes for 20-25 minutes. In the last 5 minutes of roasting, sprinkle the remaining parmesan on top of each potato.

Once the potatoes are perfectly golden and crisp, remove them from the oven. Top with freshly chopped parsley.