Start by washing and scrubbing your red skin potatoes under cold running water.

Place the washed potatoes into a large pot and cover them with cold, salted water. Bring to a boil and then simmer for 15-20 minutes.

Once cooked, drain the potatoes and let them sit for a few minutes to prevent them from being too watery.

Transfer the drained potatoes to a baking sheet lined with parchment paper and smash each potato until about half an inch thick.

Drizzle the smashed potatoes with olive oil and sprinkle with sea salt. Add garlic or herbs if desired.

Preheat your oven to 425°F (220°C) and roast the potatoes for 25-30 minutes until golden brown and crispy.

Let the potatoes cool slightly and garnish with freshly chopped herbs if desired before serving.