Finely chop the Jalapeño Pepper (1) and remove the seeds. Finely chop the Italian Flat-Leaf Parsley (1/4 cup).
Place Baby Red Potato (9) in a large saucepan filled three quarters with water. Bring to a boil over high heat. Boil for 20 minutes, or until a fork can be easily inserted into the centers.
Preheat oven to 350 degrees F (180 degrees C). Place parchment paper on a rimmed baking sheet and drizzle with Olive Oil (to taste). Remove the potatoes from the pan of water and place on parchment paper. Smash each potato with a fork a couple times.
In a small bowl, combine the flat leaf parsley, jalapeno pepper, Kosher Salt (1 teaspoon), Garlic Salt (1/4 teaspoon), Freshly Ground Black Pepper (1/2 teaspoon), Cayenne Pepper (1/4 teaspoon), Extra-Virgin Olive Oil (1/4 cup)
Mix well and spoon the mixture over the smashed potatoes.
Bake in the preheated oven for 30 minutes.