In a covered pot, add in potatoes and fill with cold water and a sprinkle of salt. Bring to a boil, reduce your heat, and simmer for 18-20 minutes. Until tender and can be pierced with a fork or skewer. Drain your potatoes and place on a cutting board. Season with olive oil, salt, and pepper. Before gently smashing each potato with the bottom of a measuring cup or spatula. Place on a baking sheet or oven safe skillet.
Roast for 20 minutes or until browned turning halfway through. Sprinkle Parmesan over the top and melt before removing. Serve garnished with parsley and drizzled with lemon juice.