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Preheat the oven to 425 degrees F.
In a pot, cover the potatoes with 1 inch of water. Add enough kosher salt
to make the water taste salty. Bring to a boil, and then simmer until
just barely softened, 10 to 12 minutes. Drain completely. Pour out the
potatoes onto a sheet tray and, with another sheet tray, press to flatten
and break the skins. Add a good amount of kosher salt (potatoes love
salt), then the olive oil, Parmesan and pepper and toss to distribute.
Bake on a sheet tray until crisp, 25 to 30 minutes, flipping
occasionally. Serve hot with a side of Greek Ranch dressing.
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