Scrub the potatoes with a clean produce brush to remove any dirt, then rinse.

Place the potatoes in a large pot.

Add enough cold water to cover the tops of the potatoes.

Add 1 teaspoon salt to the water.

Set pot over high heat and bring water to boiling.

Reduce heat to medium and cover the pot with a lid.

Cook the potatoes until tender, or about 15 to 20 minutes.

Transfer potatoes to a colander; drain and wash with cold water.

Let cool 5 minutes.

Using the smooth side of a meat tenderizer, smash each potato to about 2/3 of their original size.

In the meantime, melt the butter in a heavy bottomed skillet, such as a cast iron skillet.

Add garlic and cook for 3 minutes over medium-heat, or until lightly browned, stirring very frequently. DO NOT burn the garlic.

Add the smashed potatoes to the garlic butter. (you'll have to do this part in batches)

Cook on one side until golden brown and then flip and cook the other side until golden.

Flip again and drizzle about a teaspoon of soy sauce over each potato.

Remove from heat and transfer potatoes to a serving dish.

Pour the remaining garlic butter over the potatoes. ( This is optional, but very good ;-) )*

Season with salt and fresh ground pepper.

Garnish with chopped parsley.

Serve.