Preheat the oven to 400°F (205°C).

Boil the potatoes in a medium-sized pot and let simmer until the potatoes are cooked through. This took me about 10-15 minutes.

Drain the potatoes and let them dry on a kitchen towel.

Place the potatoes on a baking sheet and drizzle about 2 tablespoons of olive oil over the potatoes.

Stir to make sure that all of the potatoes have been covered with oil.

With the bottom of a glass or a meat tenderizer, gently press the potatoes down to a thickness of about 3/4".

Drizzle the remaining olive oil and sprinkle the salt over the smashed potatoes.

Roast the potatoes for 15 minutes and then flip them over using a spatula or tongs.

Return the potatoes to the oven to roast for another 15 minutes or until the edges are crisp.

After 30 minutes of total roasting time, remove the potatoes from the oven.

Let them sit for 5 minutes and then sprinkle on the gremolata and stir.

Serve immediately.