Step 1

Place potatoes in a large pot (6 quart or larger). Cover with cool water until water comes 1-inch above the potatoes.

Step 2

Bring potatoes to a boil over high heat (it will take about 15 minutes+ to reach a boil). Season with salt (I use 2 Tbsp but note this is not calculated in nutrition estimate).

Step 3

Reduce heat to medium-low and cook until potatoes are tender all the way through when pierced with a knife, about 14 - 18 minutes (just test a couple of them).

Step 4

Preheat oven to 450 degrees near the end of potatoes boiling.

Step 5

Drain potatoes into a colander in the sink and let cool 5 - 10 minutes.

Step 6

Dry up any water leftover on potatoes with paper towels. Transfer potatoes to a baking sheet.

Step 7

Drizzle potatoes with 1/4 cup oil, season with salt and pepper to taste. Toss and spread potatoes and oil across baking sheet.

Step 8

Smash potatoes to about 2/3-inch thickness with the bottom of a cup.*

Step 9

Drizzle tops of potatoes with remaining 1 Tbsp olive oil.

Step 10

Bake in preheated oven for 25 minutes.

Step 11

Carefully turn potatoes (see note 2**) then return to oven and bake until potatoes are nice and tender inside, crisp on the outside (but not overly browned), about 15 minutes longer.

Step 12

Sprinkle parsley over the top and serve warm.