Put the potatoes in large saucepan and fill with water. Be sure there is at least 1-inch of water above the potatoes. Add a sprinkle of salt. Bring to a boil and cook the potatoes until they are tender and can be easily pierced, about 35 minutes. Drain and let cool slightly.
Preheat your oven to 450°F. Prepare a large baking sheet with parchment paper. With a small ramekin, smash the potatoes down on your lined baking sheet. Drizzle with oil & sprinkle with salt.
Roast potatoes until they’re crisp and deep brown around the edges, about 40 minutes (I put my oven on broil for the last couple of minutes).
After they are done baking, top with buffalo sauce, my homemade goat cheese sauce, chives, green onions, jalapeños slices, or anything else you’d like!
Servings 14
Serving Size 1/4 pound
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding.