Step 1

Fill a large stock pot with water (at least 4 inches deep). Bring to a boil, stir in 1/2 teaspoon salt, add potatoes and cook until soft (about 15-20 minutes should yield fork-tender potatoes).

Step 2

Drain the potatoes and let them dry in a strainer/colander while you preheat the oven to 425 degrees.

Step 3

Arrange potatoes on a greased baking sheet. Smash the potatoes about halfway down. Let them rest on the pan for 5 minutes to release the steam.

Step 4

Drizzle potatoes with olive oil and season generously with salt and pepper and smoked paprika (if using).

Step 5

Stir together melted butter and garlic. Drizzle over potatoes.

Step 6

Bake for 25-35 minutes til crispy. Top with cheese and return to oven for 5-7 minutes until cheese is melty. Garnish with chopped parsley and additional cracked black pepper if desired and serve.