12 to 15 baby red or yellow potatoes, unpeeled
3 teaspoons kosher salt, divided
1/2 cup light olive oil
Freshly ground pepper
Scrub potatoes, put them in a large saucepan and cover with at least an inch of water. Add 2 teaspoon kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are just tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through but don’t overcook. It should take about 25 minutes. Remove them from the water, and let them drain and sit for a few minutes on paper towels.
Line a large rimmed baking sheet with parchment paper. Drizzle the pan with some olive oil. Place the potatoes on the lined pan. Using the back of a large flat spatula, smash and flatten each potato by pressing down firmly.
Heat the oven to 400°F. Sprinkle the potatoes with the remaining teaspoon salt and pour the olive oil over them. Generously grind pepper over the potatoes. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 to 40 minutes, turning over once gently with a spatula or tongs halfway through cooking. Serve hot.
You can cook and smash the potatoes in advance. Refrigerate until needed; then place on pan, season and bake.