Rinse the potatoes, then add them to a pot and cover them with water (about an inch or two above the potatoes.) Bring the water to a boil, and let the potatoes boil for 10 to 15 minutes or until soft. Remove the potatoes from the pot and drain them.

Add the potatoes to a bowl and toss with the 1 tablespoon of olive oil.

Cover a baking sheet with parchment paper (optional; this just makes it easier to clean) and lay the potatoes out on the baking sheet. Smash the potatoes down to about 1/2 inch thickness. To smash, you can use a plate, coffee mug, kitchen mallet, or even use an entire baking sheet to smash all of the potatoes at once. Drizzle the 1/4 cup olive oil over the potatoes; sprinkle with the kosher salt.

Roast the potatoes at 450 degrees F for 20-25 minutes, or until golden brown and crispy. Remove from oven and serve with Sage-Garlic Olive Oil, below.

Finely chop the sage leaves and mince the garlic cloves. Add the sage and garlic to a small pan along with the olive oil, and red pepper flakes. Heat over medium heat, stirring rapidly for two to three minutes until the garlic is just barely starting to turn golden brown, then remove from heat. (The garlic will continue sizzling in the hot oil.) Stir in the salt. Pour into a ramekin or serving container and serve alongside the smashed potatoes. (Oil may be stored for 2-3 days, covered, at room temperature.)