Place scrubbed and dried potatoes in a dutch oven or large stock pot and fill with water until covered by about 1 inch. Sprinkle in 1 tbsp of salt and bring pot to a boil.

Continue cooking until potatoes are just fork tender, about 15-20 minutes.

Drain the potatoes in a colander and let sit until they are cool enough to handle.

Spread out a large piece of parchment paper on the counter and use another piece of parchment or a flat bottom glass to gently smash the potatoes until they are about ⅓ to ½ inch thick, being careful not to crush them to the point of falling apart.

Let any remaining steam escape from the smashed potatoes for about 5 minutes.

Meanwhile, preheat the oven to 425 degrees and pour avocado oil directly onto the sheet pan. Place the pan inside the oven and let the oil heat up until it's shimmering.

Carefully remove the pan with the hot oil from the oven and place on a heat safe surface. Using a spatula, carefully transfer the cooled, smashed potatoes from the parchment to the baking sheet. You may need to use two sheets depending on how many potatoes you have. Do not overcrowd or they will not reach maximum crispiness!

Return the baking sheet back to the oven and roast the potatoes for 25-30 minutes, flipping halfway through, until golden brown and crispy.

Sprinkle them with flaky salt and plenty of fresh chives and serve hot.