In a small bowl, combine the Parmesan cheese, kosher salt, freshly ground black pepper and garlic. Set aside.

Fill a large pot with cold water and salt the water. Bring to a boil over medium-high heat.

Gently place potatoes to the pot and cook until they are fork tender - about 20-25 minutes for smaller potatoes. Alternatively, you can cook them in the microwave about 2-3 minutes per small potato - no longer than 12 minutes however.

Once the potatoes are soft, drain them in a colander and let them cool a bit.

Meanwhile, preheat the oven to 200-degrees F and Line a large baking sheet with parchment paper.

Add the cooked potatoes to the prepared baking sheet.

Use a potato masher or fork to smash the potatoes one at a time. Allow them to sit for 5 minutes so some of the steam escapes. This will make the potatoes crispier.

After 5 minutes, drizzle all the potatoes with olive oil. Use a pastry brush to brush any excess oil from the pan onto the nooks and crannies on the potatoes.

Sprinkle the Parmesan cheese mixture over the top of the potatoes.

Bake for 45-55 minutes until the cheese is melted and golden brown but before the edges turn deep brown.

Season with additional kosher salt and fresh herbs, if desired.