Directions

preheat oven to 425.

put the potatoes with some water in a stock pot and bring to a boil. reduce heat and simmer for 15 minutes or until tender.

drain and let cool for 5 minutes or so.

smash each potato with your hand or a wooden spoon. toss the smashed potatoes in a bowl with olive oil and salt.

pour onto a cookie sheet and bake for 20-35 minutes, turning once. (time depends on potato size.)