Wash the potatoes and place in a sauce pot with 2 teaspoons of kosher salt or more if needed.

Bring to a boil and boil for 10 minutes or until the potatoes are easily pierced with a fork but not falling apart.

Drain potatoes in a colander, then, place the potatoes back into the dry hot pot they cooked in. (this will allow the potatoes to dry quickly)

Preheat the oven to 450 F degrees. Add the oil to a baking sheet and allow the oil and baking sheet to heat up while the oven is getting to temperature.

Using a flat bottomed glass, gently smash each potato about ½ inch thick.

When the oven is ready, remove the baking sheet from the oven (be careful-it's hot!) Place the smashed potatoes in a single layer on the hot baking sheet. Sprinkle with ¼ teaspoon of flaky salt.

Bake for 10 minutes. Remove from the oven and flip the potatoes, sprinkle with the remaining ¼ teaspoon of flaky salt and put the baking sheet abc in the oven. Cook for another 10 minutes or until crispy. (Ovens vary, so be sure to check the potatoes after about 5 minutes when crisping the second side.)

When potatoes are ready, remove from the oven, sprinkle with Parmesan cheese and chopped chives. Serve and enjoy!