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In a large pan of cold water, add the whole potatoes, skin on. Season the water with the salt, and then bring to the boil. The water should cover the potatoes by about 2.5 cm (1 inch).
Bring the water to a boil, then lower the heat to a simmer.
Cook the potatoes until you can easily stick a knife into them – depending on the size, this should take 20-30 minutes once the water starts to boil.
Carefully remove the potatoes – we use tongs, as draining them can damage them. Set the potatoes on a cooling rack over a sheet pan to cool for about 15 minutes.
Preheat your oven to 220 degrees C (430 F).
Add one tablespoon of oil to the baking tray. Add the potatoes, and using the base of a glass or flat potato masher, press down to smash the potatoes to a thickness of about 1 cm (½ inch).
Drizzle with the remaining olive oil and sprinkle with sea salt and rosemary.
Roast in your preheated oven for 30-40 minutes, until golden and crispy.
Sprinkle with Parmesan cheese and lemon zest and serve immediately.