Ingredients:

1 bag mini potatoes
3 tbsp high-heat oil
1 tsp salt 
1/2 tsp smoked paprika
1 tsp garlic powder
2 tsp dried chives
1/4 cup parmesan

Directions:

Preheat oven to 400.
In a medium pot, cover the potatoes with cold water then bring to a boil and for 10-15 minutes or until fork tender.
Drain the potatoes and allow to cool for a few minutes.
While the potatoes cool, brush a baking pan with oil.
Whisk the salt, paprika, garlic and chives together in a small bowl, set aside. 
Pour the potatoes onto the oiled baking sheet and, using a towel to protect your palm, gently press on the potatoes one at a time to smash then. Pressing too hard with mash them, we just want them to flatten a bit.
Sprinkle the potatoes with half of the seasoning mixture then bake for 12-15 minutes. 
Remove from the oven, flip and season with the remaining mixture and finished baking for another 12-15 minutes. Remove from the oven, transfer the potatoes to a plate and immediately sprinkle with parmesan then watch them disappear as they get devoured.