Place a pot of salted water to boil. Place parchment paper on rimmed cookie sheet, set aside. Preheat oven to 450 degrees and place oven rack in center position.

When water is boiling, carefully add potatoes to pot. Boil for 12-15 minutes, until potatoes are soft (a fork should go in easily, if they are too firm they will be hard to smash)

Strain potatoes in a colander, transfer onto parchment covered cooking sheet. Use the bottom of a glass cup or mug to smash potatoes flat. Drizzle potatoes with 2 or more tablespoons of olive oil (it doesn't have to be exact, you just want potatoes covered nicely) Generously sprinkle with sea salt and pepper. Place in the oven. Roast for 25 minutes.

While potatoes roast, use a knife to shave corn off cobs. Set aside. In a small bowl, add chopped parsley, minced garlic, lemon zest , and cayenne pepper, toss.

When timer goes off, check potatoes. If they are golden brown and crispy, add corn to pan, if not wait a few more minutes. Once you have added corn, cook for five more minutes. Remove from oven, use a spatula to place potatoes onto a platter. Toss gremolata over potatoes and corn. Then drizzle with 2 tablespoons of olive oil. Taste, if needed add sea salt and pepper. Serve!

To reheat leftovers: drizzle with a little olive oil and put in the air fryer, oven or a frying pan on the cooktop and heat until crispy again.