Parmesan-Crusted Smashed Potatoes with Creamy Garlic Dip

Preheat oven to 400°F (200°C). Wash baby gold potatoes thoroughly. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain well. On a baking sheet lined with parchment paper, gently smash each potato using the bottom of a glass or a potato masher. In a small bowl, combine Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Spray the smashed potatoes with olive oil, then sprinkle generously with the Parmesan spice mixture. Bake for 20 minutes, or until the potatoes are crispy and golden brown. While potatoes bake, prepare the dipping sauce: In a small bowl, combine light sour cream, minced garlic, chopped scallions, and salt. Serve the hot Parmesan-crusted smashed potatoes immediately with the creamy garlic dip.