• Wash the potatoes, add them to a large pot with cold water, and add the salt.

  Bring the water to a boil and cook for 20 to 30 minutes, or until fork tender.
  
• Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.

  Drain potatoes and let them cool for 5 minutes to allow excess moisture to go.
  
• Smash them with a sturdy fork or potato masher and arrange them onto the baking tray, on a single layer, without touching.
  
• Season each potato with salt, pepper, and a drizzle of olive oil, and let them sit for 5 minutes to allow excess moisture to escape.

  Note: here, you can add rosemary, thyme, sage, garlic, and other spices if you like. We keep the recipe basic so that we can add toppings later on.
  
• Bake at 400°F or 200°C for 30 to 40 minutes, until the potatoes, are golden-brown and crisp up on top and around the edges.
  

SERVING SUGGESTIONS

• Side dish: sprinkle with parsley, chives, dill, or cilantro.
  
• Appetizer: drizzle with chimichurri and/or fresh tomato salsa.
  
• Snack: load them up with salsa and sour cream.