Bring a pot of water to a boil and place the baby potatoes into the pot. Boil for 15-20 minutes or until a fork easily inserts, but the potato is not mushy.

Drain the water from the pot and let the potatoes dry out. When the potatoes are dried out, take a water glass or a potato masher and push down on each potato so that they are mostly flat.

Preheat the oven to 400℉/200℃/Gas Mark 6.

In a small bowl, mix together the olive oil and garlic cloves together.

Place the smashed potatoes onto a lined baking parchment sheet and coat generously with the olive oil and garlic cloves mix. Sprinkle with salt and pepper.

Bake for 45-50 minutes or until the potatoes are crispy and golden brown. Remove from the oven and serve with sour cream, bacon, chives, or other sauces.

Optional: Sprinkle some fresh parsley on top.