Cook potatoes: Place the potatoes into a big pot and fill with water. Bring to a boil, add the salt and cook the potatoes until soft, about 20 to 25 minutes.
Pre-heat your oven to 425 F and prep your baking sheet. Lightly drizzle some olive oil over the baking sheet and set aside. Drain the potatoes and let them dry in the colander for about 5 minutes or so. This helps to give you crispier potatoes.
Dump the potatoes over the prepared baking sheet, and use a potato masher or a fork to gently smash each potato. After smashing, I move them around the baking sheet a little to ensure the bottoms are nicely coated with the olive oil. Drizzle some more olive oil over the top and pour the melted butter on top as well. Season with salt and pepper and bake in the oven for about 45 minutes. Less time if you don't want them too crispy.
Enjoy them hot with a variety of dipping sauces. We used ketchup, pesto and chick-fil-a sauce we had at home. Alternatively, you can sprinkle with garlic powder and chives.