1. Prepare the Potatoes

1. Boil the Potatoes: Wash the baby potatoes thoroughly and place them in a large pot. Fill with water until the potatoes are covered, add a generous pinch of salt, and bring to a boil. Cook for 15-20 minutes, or until fork-tender.
2. Preheat the Oven: While the potatoes are boiling, preheat your oven to 425°F (220°C).
3. Drain and Smash: Drain the potatoes and place them on a baking sheet lined with parchment paper. Using the back of a fork or a potato masher, gently smash each potato until it’s about ½-inch thick. Don’t worry if some edges break—that’s what will get crispy!

2. Season and Roast the Potatoes

1. Add Seasoning: In a small bowl, mix olive oil, melted butter, minced garlic, dried thyme, smoked paprika, salt, and pepper. Brush this mixture generously over the smashed potatoes.
2. Roast: Roast in the preheated oven for 20-25 minutes, or until the edges are golden brown and crispy.

3. Cook the Steak Bites

1. Season the Steak: In a bowl, toss the steak cubes with smoked paprika, salt, and pepper until evenly coated.
2. Sear the Steak: Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. When the oil is shimmering, add the steak cubes in a single layer. Sear for 2-3 minutes on each side until they develop a golden-brown crust. Work in batches if needed to avoid overcrowding the pan.
3. Add the Garlic Butter: Reduce the heat to medium. Add 2 tablespoons of butter and the minced garlic to the pan. Stir continuously for 1-2 minutes, allowing the garlic to become fragrant and the butter to coat the steak.

4. Combine and Serve

1. Plate the Potatoes: Arrange the roasted smashed potatoes on a large serving platter.
2. Add the Steak Bites: Top the potatoes with the steak bites and drizzle any remaining garlic butter from the skillet over the dish.
3. Garnish: Sprinkle freshly chopped parsley over the top for a pop of color and freshness.