Adapted from Molly Baz (Bon Appetit)
4-6 Servings

This is just the basic technique without the sauce from the original recipe. Season and dress however you like.

2 lb. new or other small waxy potatoes
1 cup Diamond Crystal or ½ cup Morton kosher salt, plus more
⅓ cup extra-virgin olive oil, divided

Preheat oven to 450°. Place potatoes in a large pot and cover with water. Add 1 cup salt and bring to a boil. Immediately reduce heat to medium-low, bring to a simmer, and cook until potatoes are just cooked through and pierced easily with a fork, about 15 minutes (time will vary depending on the size of your potatoes; be careful not to overcook as they’ll fall apart when smashed). Drain and transfer potatoes to a rimmed baking sheet. Let cool slightly.

Place another rimmed baking sheet on top, then push down firmly to smash potatoes (alternately, use the bottom of a mug or measuring cup to smash each one individually). Drizzle ⅓ cup oil over potatoes, then toss to coat; season lightly with salt and black pepper. Roast potatoes until crispy and golden brown, 35–40 minutes.