Scrub the baby potatoes under cold running water to remove any dirt, leaving skins intact. Place them in a large pot and cover with cold water by at least 2 inches, then add 1 tablespoon of kosher salt to the water.

Bring the pot to a boil over high heat, then reduce to a steady simmer. Cook for 15 to 20 minutes, testing at the 15-minute mark with a fork. The potatoes should be tender enough to smash but still hold their shape when lifted.

Drain the potatoes in a colander and let them steam dry for 5 minutes. Spread them on the sheet pan in a single layer while they finish drying.

Preheat your oven to 425°F (220°C) and drizzle half the olive oil onto the sheet pan. Use your hand or a brush to coat the entire surface evenly.

Place each potato on the oiled pan with space between them. Using the bottom of a flat glass or potato masher, press down firmly until each potato is about 1/2 inch thick.

Drizzle the remaining olive oil over the smashed potatoes. Mix the Cajun seasoning, smoked paprika, garlic powder, salt, and pepper in a small bowl, then sprinkle evenly over each potato.

Place the pan on the middle rack of the preheated oven. Roast for 25 minutes without opening the door or disturbing the potatoes.

Use a thin spatula to carefully flip each potato. Return the pan to the oven for another 15 to 20 minutes until both sides are deeply golden and the edges are dark brown and crispy.

While the potatoes finish, melt butter in a small saucepan over medium-low heat. Add minced garlic and cook for 1 to 2 minutes until fragrant but not browned.

Remove the saucepan from heat and stir in the hot sauce and half the parsley.

Transfer the roasted potatoes to a serving platter and immediately brush or drizzle the garlic butter over each one. Sprinkle remaining parsley on top and serve immediately.