Scrub 1 1/2 pounds baby Yukon gold potatoes clean and place in a large saucepan.

Add enough cold water to cover potatoes by about an inch. Stir in 2 tablespoons of the kosher salt, place over high heat, and bring to a boil.

Reduce the heat and simmer until the potatoes are very tender and can be easily pierced with a sharp knife with no resistance, 20 to 25 minutes. Drain and set aside.

Arrange 2 racks to divide the oven into thirds and heat to 500°F. Place 4 tablespoons unsalted butter in the now-empty pot and melt over low heat. Remove from heat and stir in 4 grated garlic cloves, 2 tablespoons chopped fresh parsley leaves, 1/4 teaspoon black pepper, and remaining 3/4 teaspoon kosher salt.

Add the potatoes and toss to coat.

Pour the potatoes and any extra melted butter mixture onto a rimmed baking sheet. Using the bottom of a lightly greased drinking glass or measuring cup, press down on each potato until it splits open and is flattened to 3/4-inch thick.

Roast on the lower rack until the bottoms are golden-brown, about 10 minutes. Move to the higher rack and roast until the tops are brown and crispy, 10 to 15 minutes more. Serve warm.