Instructions

• Preheat the oven to 450°F (232°C).
• Place the 2 lbs small potatoes in a large pot and add enough cold water to cover them by about 1 inch. Add 2 tsp salt for the water. Bring to a boil over high heat, then reduce to a low boil or simmer and cook until the potatoes are tender and easily pierced with a fork, about 25–30 minutes depending on potato size.
• Drain the potatoes in a colander and transfer the drained potatoes to a rimmed baking sheet lined with parchment paper or foil, spacing them evenly.
• Use a potato masher or the flat bottom of a drinking glass to gently smash each potato to about 1/2" thickness. Press gently so the potatoes stay in one piece.
• Drizzle about half of the 1 Tbsp olive oil over the tops of the smashed potatoes. Divide the 1 1/2 tsp garlic salt and the 1/4 tsp black pepper between the two seasoning steps (use about half of each now and reserve the rest for after flipping). Sprinkle the first half of the garlic salt and black pepper over the potatoes.
• Bake at 450°F for 15 minutes.
• Using a spatula, flip each potato. Drizzle the remaining olive oil (the other half of the 1 Tbsp) over the flipped sides and sprinkle the remaining garlic salt and black pepper. Return the sheet to the oven and bake another 12–15 minutes, or until the potatoes are crisp with golden-brown edges.
• Remove the baking sheet from the oven and evenly sprinkle 3/4 cup parmesan cheese over the potatoes. Return to the oven for 2–3 minutes, or just until the cheese has melted.
• Remove from the oven, garnish with 2 Tbsp finely chopped parsley, and serve warm.