Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper or lightly grease it.
Place the baby Yukon gold potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.
Bring the water to a boil over high heat, then reduce to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
Drain the potatoes and let them cool slightly until they are safe to handle.
Place the potatoes on the prepared baking sheet, spacing them evenly.
Using the bottom of a sturdy glass or a potato masher, gently press down on each potato to smash it to about 1/2-inch thickness. Be careful not to break them apart.
In a small bowl, whisk together the olive oil, white vinegar, sea salt, black pepper, garlic powder, and smoked paprika.
Brush the vinegar and oil mixture generously over each smashed potato, making sure to coat the edges well.
Bake the potatoes in the preheated oven for 20-25 minutes or until the edges are crispy and golden brown.
Remove from the oven and sprinkle with chopped fresh parsley before serving.