Boil the potatoes:

Put the potatoes in a large pot and cover with water. Add 1 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a fork. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 minutes.

Flatten and cool the potatoes:

Drain the potatoes. Allow to cool for about 8 minutes or when it is safe to touch without burning yourself. Using paper towels or kitchen towels- Place one sheet on counter place potato on top of the potato and grab another paper towel and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.

Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.

Making the butter sauce:

Add the olive oil to a small sauce pan. add the garlic and butter. turn the stove to low and allow butter to melt. Turn off stove and set aside.

Roast the potatoes:

Heat the oven to 425°F. Sprinkle the potatoes with about 1 tsp. salt and pepper. Then base them with the garlic butter mixture. Lift the potatoes gently to make sure some of the butter mixture goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 minutes.

Additional: you can turn over the potatoes once gently with a spatula about halfway through cooking.

Serve hot. Enjoy!