Preheat your oven to 425°F

Wash the baby potatoes thoroughly and pat them dry with a paper towel. Cut them into flat circles. 

Place the potatoes on a baking sheet in a single layer and drizzle them with olive oil, then sprinkle with salt and pepper.

Bake the potatoes in the oven for about 25-30 minutes or until they are fork-tender and crispy.

Sprinkle the potatoes evenly with grated Parmesan cheese.

Place the potatoes back in the oven and roast for 10-15 minutes or until the cheese is melted and golden brown.

While the potatoes are roasted, prepare the dressing by mixing mayonnaise, sour cream, Greek yogurt, Dijon mustard, lemon juice, salt, pepper, and other seasonings in a small bowl.

Once the potatoes are done roasting, transfer them to a large mixing bowl. Use any parmesan mixture left over on the sheet pan.

Pour the prepared dressing over the warm potatoes and gently toss to coat.

Serve the smashed Parmesan roasted potato salad warm or at room temperature as a delicious side dish or appetizer.