1 - Bring 2 inches of salted water to a boil in a large pot lined with a steamer basket.

2 - Add in the potatoes and season to taste with salt. Cover and steam for 8-10 minutes, or until the potatoes are tender (make sure to check with a fork before taking them out!).

3 - Remove the potatoes from the pot and let them cool slightly. Once cool enough to touch, squash them using the bottom of a cup or your hand, just until the insides are exposed but not so much that they start to fall apart.

4 - Heat the olive oil in a large skillet over medium-high heat.

5 - Add the potatoes in a single layer. Season to taste with salt and black pepper. Cook for 5 minutes per side, or until browned and crispy.

6 - Remove the potatoes to a serving platter, leaving as much oil in the pan as possible. Return the pan to medium-high heat.

7 - Add the butter to the skillet and let it melt.

8 - Add in the onion rings and season to taste with salt and black pepper. Cook until golden and starting to crisp, stirring occasionally.

9 - Remove from the heat and add in the aleppo pepper.

10 - Pour the onions and any remaining butter/oil from the pan over the potatoes. Top with sea salt and parsley.