Preheat your oven to 425°F and line a baking sheet with aluminum foil.

In a medium pot, combine the rinsed baby potatoes with vegetable broth, adding water if necessary to cover them.

Boil the mixture over medium heat until the potatoes are fork-tender, usually around 15-20 minutes.

Drain the potatoes and place them on a cutting board or baking sheet to cool slightly.

Cook the bacon until it’s crispy, then crumble it and set it aside.

In a medium mixing bowl, whisk together the olive oil, minced garlic, and seasonings until well combined.

Toss the warm potatoes in the oil mixture, ensuring they’re thoroughly coated.

Arrange the potatoes on the lined baking sheet. Cover them with a piece of parchment paper, then place another baking sheet on top. Use it to smash each potato to about ½ inch thick.

Remove the top baking sheet and parchment paper, and pour the leftover olive oil mixture over the smashed potatoes.

Place the baking sheet in the oven and bake for 15 minutes. Flip the potatoes over and bake for another 10-15 minutes until golden brown.

Top the potatoes with shredded cheese and crumbled bacon, then return to the oven for a couple of minutes until the cheese melts.

Serve hot, adding any of your favorite toppings!