Place 2 pounds baby potatoes in a pot and cover with cold water. Add kosher salt to the water.

Bring the water to a boil and cook until the potatoes are fork-tender, about 20 minutes.

Drain the potatoes and let them cool until they are easy to handle. (You may refrigerate them overnight at this point.) Pat the potatoes dry to remove surface moisture.

Arrange the cooled potatoes on a cutting board or work surface. Using the palm of your hand or the bottom of a glass, press down firmly on each potato to smash it, keeping each potato intact.

Heat a large skillet or cast-iron pan over medium-high heat. Pour enough olive oil into the pan to form a thin layer covering the bottom.

Place the smashed potatoes in the skillet in a single layer (do not overcrowd). Sprinkle the potatoes with kosher salt.

Cook undisturbed for 5–6 minutes, until the bottoms are golden and crispy. Flip each potato and cook an additional 5–6 minutes, adding more olive oil to the pan as needed, until both sides are crispy and golden.

Transfer the crispy smashed potatoes to a plate or rack to drain briefly, then serve.