Wash the baby potatoes thoroughly until cleaned off all the dirt and boil until 3/4 done. Boil potatoes in an open pan so that you can keep a check on the softness. We don't want over boiled/soft potatoes. Avoid boiling in the pressure cooker.
Once the potatoes are 3/4 done and cooled, press each potato flat using a potato masher.
Make the seasoning. In a bowl mix olive oil, parsley, garlic powder, red hot sauce, red hot sauce and salt. Coat smashed potatoes with the seasoning.
Bake the potatoes in a preheated oven at 375 °F/ 200°C for 20-25 minutes or until the potatoes are crisp.
Prepare mayo chilli sauce by mixing mayonnaise, curd, sour cream, red hot pepper sauce, tomato ketchup and chilli flakes.
Once baked, take out of the oven, season with some more herbs, take out in the serving tray and serve hot with mayo chilli sauce garnished with chopped onion