1. Begin by washing the potatoes thoroughly to remove any dirt. No need to peel—these thin-skinned potatoes add texture and flavor thanks to their natural creaminess.
2. Place the potatoes in a large pot and cover with cold water. Add 1/2 teaspoon of salt to the water and bring it to a boil over high heat. Reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain well.
3. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
4. Transfer the cooked potatoes to the baking sheet, spacing them out evenly. Using a sturdy spatula, potato masher, or the bottom of a glass, gently press down on each potato until it’s about 1/2 inch thick and flattened but still in one piece. This step is where the magic happens—smashing creates those crispy edges while keeping the centers soft.
5. Drizzle the smashed potatoes generously with olive oil. Sprinkle the remaining 1/2 teaspoon salt, black pepper, minced garlic, and fresh herbs evenly over the potatoes.
6. Sprinkle the grated Parmesan cheese liberally over each potato. Don’t be shy here; the cheese will melt and crisp beautifully, adding that irresistible savory crust.
7. Bake in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and crispy on the edges. Halfway through baking, you can rotate the pan for even browning.
8. Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving. Serve warm and enjoy immediately for the best texture.

One of my favorite memories is making these alongside Olivia and Isabella in our cozy Monterey kitchen. Their little hands smashing the potatoes with such enthusiasm always brings me back to my own childhood, standing on that flour-dusted stool, eager to help Nonna Rosa. It’s these moments that remind me food is truly about connection.