Preheat oven 425 degrees.

Start with washing and scrubbing the skins of the potatoes.

In a large pot combine the water, kosher salt, and potatoes, bring to a boil. Once the potatoes reach a boil reduce the heat to a low simmer.

Cook for 12-15 minutes. Using the tip of a paring knife you should be able to gently push the knife into the potato with little effort.

Drain the cooked potatoes. Place the potatoes on a baking tray to cool for 15 minutes.

Using a potato masher (you can even use the palm of your hand or the bottom of a glass) gently press down on the potato to create a smashed disc.

Heat a heavy sauté pan over medium heat. Add the olive to the pan, place the smashed potatoes in the pan, season the potatoes with a pinch of salt and a small drizzle of olive oil. Place in the oven at 425 degrees for 20 min. The potatoes should be crisp on the bottom and starting to become brown on the edges.

Remove from oven set aside.

Sprinkle a pinch of vegan Parmesan cheese on top of the potato.

The caramelized onions go on top of the vegan cheese

Finish with another sprinkling of vegan cheese.

Place the potatoes back in the oven cooking for 5-8 minutes. The cheese should be melted, the onions should be hot.

Finish by garnishing with the chopped parsley