Step 1

Simmer the potatoes until tender. Scrub the potatoes clean and place in a large saucepan. Add enough cold water to cover potatoes by about an inch. Stir in 2 tablespoons of the salt, place over high heat, and bring to a boil. Reduce the heat and simmer until the potatoes are very tender and can be easily pierced with a sharp knife with no resistance, 20 to 25 minutes. (See above for cooking times for other types of potatoes.)

Step 2

Drain the potatoes. Drain the potatoes in a colander and return to the pot to dry off and cool. Meanwhile, heat the oven.

Step 3

Drizzle a baking sheet with oil. Arrange 2 racks to divide the oven into thirds and heat to 500°F. Drizzle a rimmed baking sheet with 2 tablespoons of the oil.

Step 4

Transfer the potatoes to the baking sheet. When cool enough to handle, transfer the potatoes to the baking sheet and turn to coat in the oil (or, if you're using small potatoes, simply shake the tray to coat the potatoes).

Step 5

Smash the potatoes. Using the bottom of a lightly greased drinking glass or measuring cup, press down on each potato until it splits open and is flattened to 3/4 to 1-inch thick, depending on the size of potato.

Step 6

Season the potatoes. Drizzle the potatoes with the remaining 1 tablespoon oil. Season with the pepper and remaining 3/4 teaspoon salt.

Step 7

Roast until crispy. Roast on the lower rack until the bottoms are golden-brown, about 10 minutes. Move to the higher rack and roast until the tops are brown and crispy, 10 to 15 minutes more. Serve warm, sprinkled with the parsley if desired.