Place the potatoes in one layer, if possible, in a large sauce pain and cover with at least 1" of water. Add 2t of kosher salt. Bring the water to a boil over high heat, reduce to a simmer and cook until potatoes are tender. About 30-35 minutes.

While the potatoes are cooking, stack two dish towels on a counter or cutting board and fold a third dish towel into quarters.

When the potatoes are tender enough to be pierced by a wooden skewer or fork, drain them in a colander and then place them on the dishtowels with about 1" in between.

Take your folded dish towel and press down on each potato with the palm of your hand, flattening them until they are about 1/2" thick. Don't worry if some crumble or fall apart.

Cover a large, rimmed baking sheet with foil and top with parchment paper. Transfer the flattened potatoes to the baking sheet and let them cool completely. **

Heat the oven to 450º. Pour the olive oil over the potatoes, using a spatula to lift up the edges so that the oil covers all sides of the potato. Sprinkle generously with salt. Roast until crispy and deep brown around the edges. About 30-40 minutes. Serve immediately.