Crispy Smashed Potatoes with Garlic-Chili Sauce

Place 750 g baby potatoes in a pot and add enough water to cover them. Add 2 tablespoons salt , bring to a boil, then simmer for 15-20 minutes, until fork-tender but still holding their shape.
While the potatoes cook, place 4 cloves garlic , 10 g fresh parsley, 1 small dried chili, ½ teaspoon salt, 1 teaspoon ground cumin , 1 teaspoon smoked paprika, ½ teaspoon freshly ground black pepper, 60 ml extra virgin olive oil, and 2 tablespoons white wine vinegar in a blender. Blend until the garlic, chili, and parsley are finely chopped and combined with the oil and vinegar. Transfer to a small bowl.
Drain the potatoes and let them cool for 10 minutes so they are easier to handle and hold together when flattened.
Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add the potatoes in a single layer and gently press each one with the bottom of a glass, flattening it while keeping it in one piece.
Cook over low-medium heat for approximately 4-5 minutes per side, until golden and crisp. Turn carefully with a spatula, allowing the crust to form before moving the potatoes.
Transfer to a serving plate, spoon over the garlic-chili sauce, and add dollops of mayonnaise. Serve hot.