Bring a large pot of water to a boil and add one tablespoon of the salt to the water.
Preheat your oven to 400 degrees F and line a rimmed baking tray with foil.
Add the small potatoes to the boiling water and cook for about 20 minutes. The potatoes should be soft. Try sticking a fork through a potato and it should slide easily right through.
Drain the potatoes and then let them sit for about 5 minutes to cool and dry.
Spread the potatoes out on the baking sheet tray then use a fork to smash each one. Try to keep the potato in one piece as you smash. The thinner you make them, the crispier they will be. Thicker potatoes will have a fluffier center.
Once the potatoes are smashed, let them sit for another 10 minutes just to dry off. Waiting will also help them get crispier when they bake later on!
Drizzle the melted butter over the potatoes, making sure you get butter over each one.
Sprinkle the remaining teaspoon of salt over the potatoes as well.
Bake in the preheated oven for 45 minutes. The potatoes will be golden and crispy.
Enjoy with a side of sour cream, chopped green onions, ketchup, or just plain!
Any type of small potato will work with this recipe, either waxy or starchy potatoes. You can even use multi-colored potatoes for a fun look! I love new potatoes, which get nice and crispy but still have a buttery center.
Add any herbs or seasonings to the potatoes after they bake. They take a while to get crispy in the oven and I have found that herbs tend to burn. Feel free to sprinkle some garlic powder or parsley over the potatoes when they come out of the oven.