Prep time: 5 MINUTES cook time: 50 MINUTES. Add the potatoes (skin on) to a large pot of boiling water. Boil 25 to 28 minutes depending on the size of your potatoes or until barely fork tender.  You want them cooked through, but don't overcook or the skins will start to come off.

Preheat the oven to 450 degrees F and line a baking sheet with foil. Carefully remove the potatoes from the pot and pat dry. Cut the potatoes in half and set on the prepared baking sheet.  Brush all skin sides of each potato with olive oil, and then slightly smash each potato.

Top each potato with 1/3 tablespoon butter (more or less if desired) then sprinkle each potato with 1 tablespoon brown sugar and salt to taste. Now here comes the fun part!  You can smother these potatoes with whatever your heart desires.  I topped mine with butter, brown sugar and salt but you could go with more butter/herb or butter/chipotle – anything you can dream up.  And they will taste AH-mazing!

Bake for 20 to 25 minutes or until golden and skins are slightly crispy. As the potatoes bake, the butter seeps deep into the smashed crevices, the brown sugar caramelizes and the olive-oil coated skin crisps up so after baking you have a sweet and buttery creamy inside with a salt-kissed, wonderfully crispy outside begging you to dig in…