Slice the potatoes in half. If some of the potatoes are smaller than 1 1/2 inches, keep them whole.
Bring 3 - 4 quarts water to a boil in a large saucepan and season with 2 tablespoons salt. Add the potatoes and cook exactly 10 minutes. The potatoes will be slightly firm. Drain well.
Pour the oil on a large rimmed baking sheet. Add the potatoes and toss with the garlic, herbs and 1/2 teaspoon salt. Arrange the potatoes cut side down, then use the base of a small heavy skillet or smooth end of a meat mallet to squish the potatoes - they don't have to be completely flat.
Roast 35 minutes, until the potatoes are golden and crisp. Use a spatula to scrape and flip them over. Roast 5 more minutes.
Remove from the oven and immediately sprinkle with the parmesan and parsley. Serve hot.
Recipe by Familystyle Food at https://familystylefood.com/crusty-smashed-roasted-potatoes-garlic-sage-recipe/