1. Preheat oven to 425 F
2. Put the potatoes in a large microwave-safe bowl and fill the bottom with 1/2 inch of water. Cover with plastic wrap and poke the wrap a few times with a fork. Microwave on high until the potatoes can be easily pierced with a fork, somewhere between 10-15 mins. (check after 10 minutes; if they’re still hard, return them for another 5, and so on, replenishing the water, if necessary). Remove, uncover, drain well, and cool until just warm. 
3. Using a fork, lightly smash the potatoes down while retaining their shape. You want them to hold together, so be gentle. 
4. Pour the oil onto a large rimmed baking sheet and sprinkle the oil with 3/4 tsp of the salt and 1/2 tsp of the pepper.
5. Arrange the smashes on the sheet and sprinkle the tops with the remaining 3/4 tsp salt and 1/2 tsp pepper. Place pan on the center rack of the oven and roast until the undersides are crispy, 10 to 15 minutes. Remove the pan from the oven and use tongs or a spatula to flip the potatoes, then return to the oven and roast until the undersides are crispy, another 10 to 15 minutes. Remove from the oven, transfer to a serving platter, and garnish with parsley and/or chives.

Recipe adapted from Cravings Cookbook