In a medium pot, steam potatoes using a metal steamer insert, until just tender. About 15-20 minutes. Place potatoes on a large baking sheet and let cool slightly. Preheat oven to 400 degrees.

In a large mixing bowl, combine oil, parmesan, and salt with slightly cooled potatoes. Mix gently to coat. Spread seasoned potatoes back onto a sheet pan and pour any remaining oil back over top.

Using the bottom of a sturdy object such as a small bowl, apply light pressure to “smash” potatoes into discs. Careful not to over press, as the potatoes may fall apart. If one does smash and separate too much, tuck it back together and in the next seasoning step use a little extra parmesan on each over-smashed potato. This will help keep the pieces together.

Sprinkle more oil, parmesan, and salt to eyeball and coat potatoes generously. They will seem “thirsty” so you may need to coat again halfway through cooking.

Roast potatoes for about 30 minutes, flipping halfway through, until crispy and browned. Serve with favorite fish or a bit of herby sour cream for dipping!