1. Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
3. Drain the potatoes and let them cool slightly. Transfer them to the prepared baking sheet, spacing them evenly.
4. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it’s about 1/2 inch thick but still in one piece. The goal is to “smash” them just enough to create a flat surface for crispiness.
5. In a small bowl, combine the olive oil, melted butter, minced garlic, chopped rosemary, salt, and pepper. Brush this mixture generously over each smashed potato.
6. Sprinkle the grated Parmesan cheese evenly over all the potatoes, ensuring a nice coating that will turn golden and crispy.
7. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and crispy. Keep an eye on them during the last 5 minutes to avoid burning the cheese.
8. Once out of the oven, sprinkle chopped fresh parsley over the top for a pop of color and freshness, if desired.
9. Serve warm and enjoy!

One of my fondest kitchen memories is the sound of the cheese sizzling as it hits the hot potatoes, a sound that always meant dinner was ready. Ouma would sneak bites before anyone else had a chance, and I’d catch her every time, laughing as she tried to hide her little indulgence.