Place baby potatoes in a large pot, cover with cold water by 1 inch, and add a generous tablespoon of salt. Bring to a boil over high heat, then reduce to medium and simmer until potatoes are fork-tender, about 15-20 minutes.

Preheat your oven to 218 °C (220 °C) and line a large rimmed baking sheet with parchment paper. Lightly brush the parchment with 15 ml of olive oil.

Drain the cooked potatoes thoroughly and let them steam off moisture for 2 to 3 minutes. Space them evenly on the prepared baking sheet. Using the flat bottom of a sturdy glass or mason jar, gently press down on each potato until flattened to about 1/2-inch thickness.

In a medium bowl, beat the softened cream cheese, melted butter, minced garlic, onion powder, smoked paprika, kosher salt, and black pepper until smooth and fully blended.

Drizzle the remaining tablespoon of olive oil over the smashed potatoes. Top each smashed potato with a generous dollop of the seasoned cream cheese mixture, then sprinkle evenly with shredded sharp cheddar cheese.

Roast in the preheated oven for 20-25 minutes, until the potato edges are golden and crispy and the cheese is fully melted, bubbly, and lightly browned. Garnish with fresh chopped chives before serving hot.