How to make it
Arrange the oven racks to the top and bottom thirds of the oven. Preheat the oven to 500°F.
Place potatoes in a large saucepan. Add enough cold water to cover potatoes by about an inch. Stir in 2 tablespoons of the kosher salt, place over high heat, and bring to a boil. Reduce the heat and simmer until the potatoes are very tender and can be easily pierced with a sharp knife with no resistance, 15 to 20 minutes. Drain and set aside.
In that same saucepan, add the butter and melt over low heat. Remove from heat and stir in the Lee Kum Kee Minced Garlic, parsley, pepper, and remaining 3/4 teaspoon kosher salt. Add the potatoes and toss to coat.
Pour the potatoes and any extra melted butter mixture onto a rimmed baking sheet. Using the bottom of a lightly greased drinking glass, press down on each potato until it splits open and is flattened to about ¾” thick. Begin by roasting on the lower rack until the bottoms are golden-brown, about 10 minutes. Then move to the higher rack and roast until the tops are brown and crispy, 10 to 15 minutes more.
Serve warm and dip in Lee Kum Kee Sriracha Mayo. Enjoy!