Preheat the oven to 400 degrees.

Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minuted, until the potatoes are tender when pierced with a skewer.

Drain the potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until it is about 1/2 inch thick (they will be messy).

Toss the potatoes with olive oil, 1 teaspoon salt, and 3/4 teaspoon pepper.

Roast the potatoes for 20 to 25 minutes, turning once, until the skins have become nicely browned. Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3. Minutes, just until the cheese melts. Sprinkle the potatoes with the chives and salt and serve hot.