Put the potatoes in a large, heavy saucepan. Cover the potatoes with water and add 2 teaspoons of salt. Bring the potatoes to a boil over medium heat; cover the pan and reduce the heat to medium-low. Boil the potatoes for about 10 to 15 minutes, or until they are quite tender. Insert a fork into a potato; it should go in easily.

Drain the potatoes and let them cool slightly. With a small bowl or cup, smash each potato lightly. You don't want to flatten it too much; just enough pressure to break the skin and expose the inside potato. They shouldn't be falling apart.

Heat the oven to 200 F.

Add the vegetable oil to a large skillet and place it over medium-high heat. When the oil is shimmering, add some of the potatoes (work with a single layer at a time) and lower the heat to medium-low. Cook the potatoes for about 15 to 20 minutes, or until they are browned on both sides. Season with salt and pepper and transfer them to a baking pan. Place them in the preheated 200 F oven and continue with the remaining potatoes.

Serve the potatoes with a garnish of chopped parsley.