Place the potatoes in a large saucepan, cover with water, add a generous pinch of salt and bring water to a boil. Reduce the heat and simmer until potatoes are tender. About 15 - 20 minutes.

Drain the potatoes. Place on a dish towel and then use the side of a knife or a folded dish towel to smash each potato.

Heat the olive oil in the pan over medium-high heat until hot, but not smoking. Add the potatoes and let sit, undisturbed, until brown and crispy. Flip the potatoes and crisp up the other side.

While the potatoes are crisping, mix together the parsley, lemon and garlic to make your gremolata. Once both sides of the potatoes are nice and brown, stir in the gremolata and cook for 1 minute. Season with salt and serve.