Step 1

In a large saucepan, add washed potatoes and salt. Cover with cool water until the water comes 1-inch above the potatoes.

Step 2

Bring water to a boil on high heat. Once the potatoes begin to boil, reduce the heat to medium high and cook the potatoes until fork tender––about 15-20 minutes. (It is important not to overcook the potatoes.)

Step 3

While draining the potatoes, Preheat the oven to 425 degrees F.

Step 4

Drain the potatoes into a colander in the sink, letting them cool 5-10 minutes to dry out a little bit.

Step 5

Transfer potatoes to a baking sheet pan. Pat dry any excess water left on the sheet pan.

Step 6

Using the bottom of a glass or cup, gently smash potatoes to a flat thickness.

Step 7

Drizzle each potato generously with avocado oil.

Step 8

Sprinkle coarse salt and pepper generously over the top of the potatoes.

Step 9

Place in the preheated oven and roast for 15-20 minutes. Remove from the oven, turn each potato over, and roast for another 10-15 minutes or until the potatoes are golden brown and crispy.

Step 10

Garnish is optional.