Place the baby potatoes in a large pot and cover them with cold, generously salted water. Bring to a boil, then reduce the heat slightly and cook for 15–20 minutes, or until the potatoes are completely fork-tender. They should be soft enough to smash easily without falling apart. Drain thoroughly and allow them to sit for about 5 minutes so excess moisture can evaporate.

Preheat the oven to 425°F (220°C). Lightly coat a large baking sheet with olive oil or line it with parchment paper. Arrange the cooked potatoes on the baking sheet, leaving some space between each one.

Using the bottom of a glass, measuring cup, or potato masher, gently press each potato until it is about ½ inch thick. Don’t worry if the edges split slightly. Those uneven edges become especially crispy in the oven.

Combine the olive oil, minced garlic, garlic powder, smoked paprika, salt, and black pepper. Brush or drizzle the seasoned oil generously over each smashed potato, making sure some of the oil reaches the cracked edges.

Roast for 25–30 minutes, without flipping, until the bottoms are deeply golden and the edges are crisp. For even more crunch, roast for an additional 5 minutes, watching carefully toward the end.

Remove the potatoes from the oven and immediately scatter the crumbled feta and chopped sun-dried tomatoes over the top. Return to the oven for about 3–5 minutes, just long enough to warm the toppings while keeping the feta slightly crumbly.

Drizzle the warm potatoes generously with hot honey. Finish with fresh parsley, basil or oregano and, if desired, a small squeeze of fresh lemon juice. Serve immediately while the potatoes are hot, crispy, and golden.