Preheat the oven to 400°F (200°C).

Place 500 g small potatoes in a large pot and cover them with water.

Salt the water and boil the potatoes for about 15 minutes until fork-tender.

Drain the cooked potatoes and arrange them on a baking sheet.

Smash each potato flat with the bottom of a drinking glass.

Combine 4 tbsp oil, paprika, garlic powder, onion powder, salt, and black pepper in a mixing bowl.

Brush the seasoned oil mixture evenly over the smashed potatoes.

Bake the potatoes for 30 to 35 minutes until deeply golden and crispy.

Finely dice 1 cucumber and 1/2 pointed cabbage.

Transfer the diced cucumber and pointed cabbage to a large mixing bowl.

Add parsley, 2 garlic cloves, olive oil, agave syrup, lemon juice, salt, chili flakes, cashews, and 2 tbsp water to a blender.

Blend the dressing until smooth and creamy, adding a little more water only if needed to thin it.

Pour the creamy green goddess dressing over the diced vegetables and toss until evenly coated.

Fold the crispy potatoes into the dressed salad and serve immediately.