In a large pot filled with water and the 3 tablespoons of sea salt and all the whole scrubbed potatoes. Bring to a boil and cook until potatoes are fork tender, about 20-25 minutes depending on the size of the potatoes. At this point, the potatoes can be drained, cooled, and put in the refrigerator covered for up to two days.
Preheat oven to 425 degrees F.
Melt the butter and add the minced clove of garlic. Stir and set aside.
Place drained potatoes on a baking sheet. Using a potato masher or a larger serving fork, press down on the potato to “smash” it on the baking sheet.
Drizzle olive oil over all the potatoes and season with salt and pepper.
Using a small spoon, evenly drizzle the melted butter and garlic mixture on each potato.
Place the baking sheet into the middle of the 425-degree preheated oven. Bake for 25-35 minutes or until the potatoes are brown and crispy.
Plate the potatoes on a serving platter and sprinkle with chopped parsley and serve.