1. Prepare the Crust:

1. Preheat oven to 425°F (220°C). Place potatoes in a pot, cover with water, bring to a boil, and cook for 15-20 minutes until fork-tender. Drain and let cool slightly.
2. On a baking sheet, toss potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Use a flat object to gently smash each potato until flattened but still intact.
3. Bake for 25-30 minutes, flipping halfway, until crispy and golden brown.
4. While potatoes bake, combine feta, Greek yogurt, lemon juice, and minced garlic in a food processor. Blend until smooth and creamy. Set aside.
5. In a small saucepan, warm honey over low heat. Stir in red pepper flakes and let infuse for 5 minutes. Remove from heat.
6. Spread whipped feta on a serving plate. Top with crispy smashed potatoes, drizzle with hot honey, and garnish with fresh parsley. Serve immediately.