Crispy Smashed New Potatoes

I can't begin to describe how delicious these are; they require copious amounts of olive oil and you can't be stingy with the salt- I love them with chipotle ketchup. The recipe comes from one of those Fine Cooking special publications (Appetizers) and is super easy to make; the small glitch is that you can only fit about 12 potatoes on each sheet so you may have to get multiple sheets going, depending on how many people you are cooking for, and rotate them. You can get these ready up to a point earlier in the day.

12-15 baby red or yellow new potatoes (about 2" in diameter)
kosher salt
1/2 cup best quality extra-virgin olive oil

Put the potatoes in a pot filled with plenty of salted water;  bring to a boil over high heat, reduce to a simmer and cook for 30 minutes total (start to finish). The potatoes should be tender and easily pierced with a knife but not mushy. Drain the potatoes in a large colander for a few minutes. One by one, on a rimmed baking sheet, flatten each potato with your hand, using a folded dishtowel as a cover to a thickness of about 1/2". They'll just kind of squish out and flatten- some might break apart but this is nothing to worry about. You can use parchment paper underneath them but I've done it many times without- the clean-up is pretty much the same. Let these cool completely and if you want to make these earlier in the day, you can cover them after they've cooled and refrigerate until ready to bake.

Preheat oven to 450º with the rack in the highest position. Pour the olive oil over the potatoes (yes, all of it) and using a spatula, gently lift each potato to make sure the oil is going underneath each. Sprinkle them with kosher salt; these need to be good and salty- now's not the time to worry about your blood pressure. Also, a little freshly ground pepper is nice. Roast for a total of 40 minutes, taking out the pan and turning over each potato after 20 minutes. At this point, they will look kind of greasy and hopeless but trust me, they come together and turn into a crispy delight at the end of the cooking time.
Note: if you want to do multiple pans of these, you can switch the pans at the 20 minute mark from top shelf to bottom.