Preheat oven to 425°F. Bring a large pot of salted water to a boil. Add potatoes and cook for 15–20 minutes, until fork tender. Drain and let dry for 5 minutes.

Line a large baking sheet with parchment paper. Add small piles of finely grated Parmesan, spacing them out to give yourself space to smash the potatoes.

Place each potato directly over a Parmesan pile and gently smash with the bottom of a glass until about 1/2-inch thick.

Drizzle potatoes with olive oil and season with garlic powder, smoked paprika, salt and pepper.

Roast for 30–40 minutes, until the potatoes are golden and crispy and the Parmesan underneath has formed a deep golden crust. Let rest for 3–5 minutes before lifting from the pan.

While the potatoes roast, add softened Boursin, 1 tbsp olive oil, and 3 tablespoons heavy cream to a bowl. Whip by hand or with a hand mixer until light, fluffy and spreadable. Add another tablespoon of cream if needed.

Spread whipped Boursin across a serving platter. Arrange crispy potatoes on top with the Parmesan crust facing up.

Finish with fresh parsley, hot honey, and a little extra Parmesan.