1. Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper. Put an oven rack on the lowest possible rung in the oven.

2. Put whole potatoes into a pot, cover with water, and bring to a boil. Cook for 10-20 minutes, or until just barely tender.

3. Drain potatoes and transfer them to the parchment-lined sheet pan. Use the back of a sturdy glass or mug (I used a 1-cup pyrex measuring cup) to press down on each potato, gently smashing it. Ideally the potatoes will still stay whole, but with cracked edges and slightly spilling innards.

4. Drizzle each potato generously with olive oil and a big pinch of salt and pepper. When in doubt, add an extra pinch of salt and pepper to each potato.

5. Roast on the bottom rack of the oven for 15 minutes, then flip each potato, and roast for another 15. Potatoes are done when they are golden and crisp on both sides.