Preheat the oven to 450°F and liberally coat 2 baking sheets with olive oil or cooking spray. Place the potatoes and a teaspoon of salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are soft and fork-tender, about 15 to 20 minutes. Drain the potatoes and let them cool slightly.

Place the potatoes onto the oiled baking sheets and use the flat bottom of a glass to gently smash them down until they’re about ¼-inch thick. Drizzle the potatoes with olive oil and a sprinkling of garlic powder. Season with salt and pepper to taste. Roast the potatoes for 25 to 35 minutes, or until golden brown and crisp around the edges. Rotate the pans halfway through the cooking time. Adjust the seasoning and top with freshly grated parmesan cheese and chopped parsley.