Add the potatoes to a large pot of water and bring to a boil. Cook for 20 minutes or until you can easily pierce a potato with a fork, but not so long that the potato falls apart. 

Place the potatoes onto a clean dishtowel or a cutting board and use the back of a spoon or spatula to smash (flatten) each one so the skin splits and the potato remains intact.  

Preheat the oven to 450F and lightly grease the baking sheet with olive oil or cooking spray. 

Place the smashed potatoes onto the sheet and drizzle them with the remaining oil. Use a brush to spread the oil over the potato skins.

Roast for 35 minutes, flipping the potatoes halfway through until both sides are golden brown and crispy. 

Remove from the oven and season with salt. Serve with your choice of toppings or sauce.