Step 1

Boil the potatoes. Place the potatoes in a pot and fill it with enough water to cover the potatoes by an inch. Salt the water (I use about a tablespoon of kosher salt). Bring the pot to a boil over medium-high heat, then cook the potatoes until fork-tender, about 15 minutes.

Step 2

Drain and cool. Drain the potatoes in a colander and let them cool to the touch, about 10 minutes.

Step 3

Season and flavor. Preheat the oven to 450°F (230°C). Transfer the potatoes to a mixing bowl, then add the oil, garlic powder, salt, and pepper. Stir to fully coat the potatoes in the seasoning.

Step 4

Smash the potatoes. Place the potatoes on a baking sheet and use the bottom of a glass to smash them down. Thinner potatoes are more crispy, though are also more likely to break apart. Aim for a height of about ½-inch. Bake until the potatoes are golden and turning crispy, about 25 to 30 minutes.

Step 5

Add parmesan cheese. Sprinkle the parmesan cheese evenly over the top and bake 5 minutes more.

Step 6

Serve. If you'd like, sprinkle with chopped parsley before serving, then serve them up warm!