Boil the potatoes in heavily salted water, until done or almost done.
Preheat the oven for to 440°F (225°C) and line a baking sheet with a parchment paper.
Melt the butter and mix in minced garlic and Worcestershire sauce.
Spread out the potatoes on the lined baking sheet and smash them with the back of a spoon or spatula. Brush them with the garlic-infused butter (try not to get the pieces of garlic on the potatoes) and season with black pepper and sea salt flakes. Bake in the middle of the ovenfor 15 minutes, until the top of the potatoes looks a bit crispy.You can prepare your potatoes until this point and finish them in 5-7 minutes just before serving.
Top the smashed potatoes with shredded parmesan. Return to the oven and cook for another 5-7 minutes, until crispy and golden.
Top with parsley and serve.
Ingredient notes & substitutions
Potatoes - small and firm work best, but really you can use any kind. Your choice if you keep the skin on or peel them!
Shredded Parmesan cheese can be substituted for another flavorful shredded cheese like pecorino, or just plain shredded cheese
Sea salt flakes can be swapped for another type of salt
Worcestershire sauce can be skipped if you don't have it
Parsley can be added for a finishing touch
Tips & tricks
Prep ahead by cooking the potatoes, smashing them, and baking the first time (steps 1-3 above). Then cover, and set aside until 10 minutes before serving, when you top with parmesan and pop them back in the oven for the final bake.
Switch up the seasonings - they are delicious with and without garlic, with different types of cheese, topped with paprika powder, rosemary... find your favorite version!