• Preheat oven to 425°F and line a baking sheet with parchment paper. Add nonstick cooking spray on top or brush the parchment paper with olive oil.

Prepare the Potatoes:

• Fill a large pot with water, 1 tablespoon salt and 1 teaspoon baking soda. Bring to a boil.
• Add the potatoes and boil until fork-tender, about 7 to 10 minutes.
• Drain the potatoes and transfer them onto the prepared baking sheet.
• Use the bottom of a glass jar or cup to smash each potato to your desired thickness.
• Brush the top of the potatoes with 1 tablespoon olive oil.

Prepare the Garlic:

• Cut the top off the head of garlic and discard any loose papery outer layers.
• Put the garlic cut side up in a small ramekin or on a small piece of foil.
• Drizzle 1 teaspoon olive oil on top of the garlic.
• Put the lid on the ramekin or wrap the garlic in foil and either put it on the baking sheet with the potatoes or use a new one if there isn’t room.

Roast the Potatoes and Garlic:

• Roast the potatoes and garlic in the oven for 40 to 45 minutes.
• Remove the garlic after 30 to 35 minutes. The roasting time will vary based on the size of garlic.
• Set aside the garlic to cool, and then squeeze out the cloves into a medium mixing bowl.

Make the Dressing:

• Add the mayonnaise, parsley, green onions, dill weed, lemon juice, salt, and pepper to the mixing bowl with the roasted garlic.
• Whisk to combine.

Assemble the Smashed Potato Salad:

• Cool the potatoes for 5 to 10 minutes and then add them to the bowl of prepared dressing.
• Toss to combine and serve.