Place baby potatoes in a pot of water with 2 tablespoons of salt, bring to a boil and cook for 20 minutes or until fork tender.

Drain the potatoes and let cool. (Potatoes can be refrigerated overnight at this point).

Place the potatoes on a cutting board or work surface and using the palm of your hand, press down firmly to smash the potato making sure it doesn’t come apart.

Heat a large sauce pan or cast iron skillet over medium high heat and cover the bottom of the pan with a thin layer of oil.

Place the potatoes in the saute pan, sprinkle with salt and allow to cook for 5-6 minutes on each side (add more oil to the pan as you go) or until crispy and golden.