1- Melt 1/4 cup of butter in a small bowl, then stir in the minced garlic, 1/4 cup parmesan cheese, chopped parsley, salt, and black pepper until well combined. Set aside for later use.

2- Bring a large pot of salted water to a boil and add the 2 pounds of baby red potatoes. Cover and cook until soft, which takes about 20 to 25 minutes. Drain the potatoes and let them cool for 5 minutes, then pat each one dry with a towel.

3- Preheat the oven to 450 degrees Fahrenheit. Arrange the potatoes on a greased or parchment-lined baking sheet and lightly smash each one using the bottom of a glass or jar.

4- Spoon about one heaping tablespoon of the garlic butter mixture onto each potato, then drizzle the remaining butter mixture evenly over all the potatoes.

5- Bake for 15 minutes, then remove from the oven and sprinkle each potato with the remaining 2 tablespoons of parmesan cheese. Broil for 3 to 5 minutes until the cheese melts and bubbles.

6- Garnish with additional parsley or chives and serve immediately. Preparation time is about 25 minutes for boiling and cooling, with an extra 20 minutes for baking and broiling, making the total time around 45 minutes.