Place the 2 pounds baby potatoes in a large soup pot and cover with water by an inch. Boil over medium heat for 30 minutes, or just until tender.

Meanwhile, preheat your oven to 400°F (200°C) and line a large baking tray with parchment paper. In a small bowl, whisk the 2 tablespoons olive oil with the seasonings (1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons smoked paprika, 1 teaspoon Italian seasoning, Kosher salt, and pepper).
Drain the potatoes and carefully place them on the prepared baking sheet.
Use a potato masher to gently flatten each boiled potato to a 1/2 inch thickness.
Baste with the seasoned oil, then bake for 12-15 minutes, or until a golden-brown crisp develops on top.
Garnish with freshly chopped 1 tablespoon parsley.