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Preheat the oven to 375°F.
Peel the potatoes and cut into even 2-inch chunks. Rinse the potatoes and place in a large pot covered with cold water. Bring to a boil and cook for 5 minutes until just parboiled. Pour into a colander and let drain. Shake to roughen up the edges.
Put the potatoes on a baking sheet or oven safe roasting dish and drizzle with the oil. Season generously with salt and pepper and toss well.
Roast the potatoes for 30 minutes until lightly golden. Remove from the oven and gently squish the potatoes with a potato masher or fork for maximum crispiness. Drizzle with extra oil and carefully flip the potatoes. Bake for another 40-45 minutes until deeply brown and extra crispy.
Remove from the oven, top with torn burrata and a sprinkle of salt and pepper, lemon zest and torn parsley leaves. Enjoy hot!