Enough very small potatoes to allow 3-5 per person (I like red, fingerling or Yukon Gold best)
1-2 TB olive oil
Sea or Kosher salt
Place unpeeled potatoes in large saucepan. Add 1 tsp salt and cover with water. Bring water to boil over med-high heat. Reduce the heat; cook at a low boil until they are tender enough to slide a knife in easily (about 10 minutes or a little less); don’t over cook.
Drain potatoes ~ Heat olive oil in large skillet over med-high heat. (Remember that it needs to be big enough to hold the potatoes, which double in size when they are smashed.) Smash each potato with a masher or bottom of heavy glass. Season with sea/Kosher salt and pepper and cook until crisp, and them turn and cook the other side.
Sprinkle with chives, fresh herbs, Parmesan cheese, or whatever and serve