Preparation

• Preheat your oven to 375°F and line a baking sheet with foil or parchment paper. Toss the small red potatoes with 3 tablespoons of olive oil and 1½ teaspoons of kosher salt, ensuring they're evenly coated. Spread them in a single layer on the prepared baking sheet and roast for 40-50 minutes until they're tender when pierced with a fork. Once roasted, remove from the oven and let them cool completely—this makes them easier to handle when flattening. I like to chill them for at least 30 minutes before grilling, as cold potatoes hold their shape better when pressed.
• While the potatoes are roasting, prepare your flavor base by whisking together 4 tablespoons of olive oil with the minced fresh rosemary, minced garlic cloves, ½ teaspoon of garlic salt, ½ teaspoon of freshly cracked black pepper, and ½ teaspoon of smoked paprika. Let this mixture sit for a few minutes so the flavors can meld and infuse the oil.
• Once the roasted potatoes from Step 1 are cooled and chilled, carefully flatten each one to about ¾ inch thickness using the bottom of a measuring cup or a potato masher. Work gently to avoid breaking them apart. Arrange the flattened potatoes on a clean surface or plate, then generously brush both sides with the garlic rosemary oil mixture from Step 2.
• Heat your grill to medium-high heat. Once hot, carefully place the oiled and flattened potatoes directly on the grill grates. Grill for 3-4 minutes on the first side until you get nice golden grill marks, then flip carefully and grill the other side for another 3-4 minutes. Transfer the grilled potatoes to a serving plate, immediately sprinkle with the grated Parmesan cheese while they're still hot so it melts slightly, and finish with a garnish of fresh chopped parsley.