Boil the potatoes until fork-tender, about 20 minutes.

Preheat the oven to 425.

While the potatoes are boiling, melt the butter and add the rosemary and garlic.

Use a spoon to bruise the rosemary and smash the garlic to release the flavors.

Turn the butter to low heat and let the flavors infuse until you are ready to use it.

Drain the boiled potatoes.

On a parchment lined baking sheet, smash each potato, using a cup or glass.

Ensure the potatoes are spaced out on the baking sheet and are not touching.

Brush each potato with half of the infused butter, reserving the rest for later.

Bake at 425 for approximately 30 minutes, or until desired crispness is achieved.

Remove potatoes from oven and brush with remaining butter.

Garnish with fresh parmesan, finely chopped fresh parsley and rosemary and salt & pepper.