Preheat oven to 425°F. Gently smash each potato in a puddle of olive oil on a rimmed sheet pan using the bottom of a juice glass or flat-surfaced meat pounder.
Drizzle olive oil over the top surface, sprinkle with sea salt, and bake for 20 minutes. Flip them over and continue baking for an additional 5 - 10 minutes until they're just right crispy.