Preheat oven to 400°F. Line a large cookie sheet with parchment paper. Set aside.

Place baby potatoes in a large stock potand fill with water so it just covers the potatoes. Salt the water generously.

Place on stove and turn heat on high, bring the water to a boil, turn heat down to medium heat and continue to cook for about 15 minutes. You want the potatoes to be fork tender but not falling apart. Depending on the size of your potatoes it can take anywhere from 15 to 20 minutes, or so.

Drain the water from the potatoes, and rinse them. Place the potatoes on the cookie sheet once they've cooled slightly.That way theycan be handled without burning your hands.

Take the underside of a water glass and lightly press it down on each potato until you break the skin and slightly flatten each one. Continue until all the potatoes are "smashed". I've tried a bunch of ways to smash them and I find a nice, heavy water glass with a flat bottom works perfectly.

Pour olive oil over top of the potatoes evenly. Toss salt and pepper over top of the potatoes evenly as well. Then place half of the cheese (1/2 cup) over top of the potatoes carefully so you don't waste any of that precious cheese.

Place the cookie sheet in the preheated 400°F oven and cook for 7 to 10 minutes. Remove from the oven and top with the remaining cheese (1/2 cup) and cook for another 5 to 10 minutes. You want the potatoes to start to brown and get a little crispy around the edges. You want the cheese to melt perfectly so it's heavenly to bite into. Everyone likes their potatoes a little differently, so cook according to how crispy you like yours.

Remove the potatoes from the oven and transfer to a platter. Toss with dried parsley, more or less depending on your taste.

Serve with a big old cheesy smile!