Empty baby potatoes into a large pot and fill with water to cover the top of the potatoes. Add a pinch of sea salt. Bring water to a rolling boil on medium-high and cook potatoes for 35-40 minutes, until fork tender. This is the step you can pre-make to save yourself time when you want to make these potatoes fresh!

Pre-heat oven to 400°F.

Drain potatoes and spread out onto a foil-lined baking sheet. Gently, press the potatoes with a fork or potato masher. Don’t mash too hard or it’ll turn into mashed potatoes; you just want a nice, smushed potato.

Pour onion soup mix, parmesan, dried parsley flakes, and olive oil over the potatoes and mix with a spoon to coat all potatoes. You should have enough oil in the mix to prevent sticking, so I didn’t use nonstick spray or oil/butter to grease the pan.

Bake potatoes at 400°F for 15-18 minutes or until nicely browned. About halfway through cooking, give the potatoes a quick stir to make sure they all get cooked. The texture should be nice and crispy on the outside and soft on the inside.

Serve with ketchup or as they are. These go great with just about anything.