Step 1

Add the potatoes and 1 tablespoon fine sea salt to a large stockpot.  Fill the pot with cold water so that the water line sits about 1 inch above the potatoes.  Heat over high heat until the water comes to a boil, then reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue boiling the potatoes for about 10-15 minutes, or until a fork can be easily inserted in the center of the potatoes. (Cooking time will vary depending on the size of your potatoes, so please rely on the fork test to double-check when yours are done.)  Carefully transfer the potatoes to a strainer to drain completely.

Step 2

Heat the oven to 425°F (218°C).  Brush a large baking sheet evenly with the olive oil.

Step 3

Once the potatoes are cool enough to handle, transfer them to the baking sheet.  Then use either the bottom of a glass, a fork or a potato masher to gently “smash” each potato down until it is around 1/2-inch thick.  Brush or drizzle the potatoes evenly with the melted butter.  Sprinkle evenly with the garlic powder and smoked paprika.*  Then sprinkle evenly with however much fine sea salt and black pepper you prefer.  (I recommend a pretty generous amount of salt and pepper.)

Step 4

Bake for 20 to 30 minutes or until the potatoes are crispy and golden around the edges.  Remove pan from the oven, sprinkle the potatoes with your desired toppings, serve hot and enjoy!