Place the potatoes in a large pot, cover them with water, and add a pinch of salt. Bring the water to a boil and cook the potatoes for about 15-20 minutes until they are fork-tender.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it with oil.
Drain the boiled potatoes and place them on the baking sheet. Using a potato masher or the bottom of a glass, gently smash each potato until it's about half an inch thick.
Drizzle the smashed potatoes with olive oil and sprinkle with salt, pepper, and any optional seasonings like garlic powder or fresh herbs. Toss to coat evenly.
Roast the smashed potatoes in the preheated oven for 20-25 minutes, flipping them halfway through, until the edges are golden brown and crispy.
Remove the potatoes from the oven and sprinkle with optional toppings like grated Parmesan cheese or fresh herbs. Serve hot and enjoy your crispy, golden smashed potatoes!