Wash the baby potatoes under running water to remove any dirt, keeping the skin on for texture.

In a large pot, cover the potatoes with water and add a generous pinch of salt. Bring to a boil and cook for 15-20 minutes or until fork-tender.

Drain the cooked potatoes in a colander and let them sit for a few minutes to allow steam to escape for extra crispiness.

Preheat your Blackstone grill over medium heat for about 10 minutes.

Line a baking sheet with parchment paper. Place the dried potatoes on the sheet and gently smash each to about ½-inch thickness.

Drizzle olive oil over the smashed potatoes and sprinkle with garlic powder (if using), salt, and pepper.

Transfer the smashed potatoes to the Blackstone and grill for 5-7 minutes until golden and crispy. Flip them and cook for another 5-7 minutes.

Remove the potatoes from the grill, garnish with chopped parsley if desired, and serve hot.