Add potatoes to a large pot or dutch oven and cover with water until there's an inch of water above the top of the potatoes. Shake about ½ teaspoon of salt into water. Turn stove on to medium high and bring to a boil. Boil for about 12-15 minutes, until potatoes are soft when poked with a fork.
Strain potatoes. Place potatoes on a rimmed baking sheet and let cool for a few minutes.
Add the 4 tablespoons of olive oil to large skillet and turn to medium high heat.
While potatoes are still on the baking sheet, with the heel of your hand, gently press down on the potatoes to "smash" them. You can see in the photo below that they will look like little pac mans.
Place potatoes in hot skillet, and sprinkle ¾ teaspoon sea salt on top of the potatoes. Cook on medium high heat for 8 minutes, then medium heat for 5-7 minutes.
Add the shredded parmesan to the pan, sprinkling over the potatoes, and toss to coat.
Serve and Enjoy!
Adapted from Epicurious