Preheat your Blackstone griddle to medium-high heat.
Place the small yellow skin potatoes on the griddle. Spray with water to steam and cover with a dome. Steam for about 15 minutes, adding water occasionally until fork-tender.
While steaming the potatoes, add a little olive oil and diced pancetta to another area of the griddle. Toss occasionally until the pancetta is golden brown. Remove the pancetta to a paper towel to drain but keep the fat on the griddle.
When the potatoes are fork-tender, move them to the pancetta fat and toss to coat. Season with salt and pepper.
Using a Blackstone burger press or spatula, place a small piece of parchment paper over one or two potatoes and gently press until they crack and flatten to about 1/4" thick. Flip gently when a golden crust develops.
When both sides have a nice crust, sprinkle with shredded Parmesan and cooked pancetta. Let the cheese melt without moving the potatoes.
Transfer to a platter and garnish with chopped Italian parsley. Enjoy!
