Rinse the potatoes. Remove any “scabs.” Cover with water in a sauce pan and bring to a boil, Turn down the heat and simmer until just tender, but still firm when pierced with a fork. Drain and allow to cool for ten minutes. 

Cover the bottom of a shallow baking dish with olive oil. Smash the potatoes slightly. Try to a void the potato from breaking apart. I used the bottom of a metal cup measure or a pancake turner. 

Drizzle olive oil over the tops of the potatoes and season with salt and pepper. Bake at 350 degrees for 45 minutes.