In a large sauce pot, add enough water to cook the potatoes and a good amount of salt. Bring the water to a boil
Once the water is boiling, add the potatoes and cook until fork tender and until the skins start to peel away from the white flesh of the potato
While the potatoes are boiling, preheat the oven to 425 degrees and place a baking tray into the oven
Once the potatoes are cooked in the boiling water, remove the baking tray from the oven and spray with cooking oil. I like to use avocado oil since it can withstand high temperatures. Place the potatoes on the tray. With a metal spatula or a large serving spoon, press down on the potato until it flattens but is still held together. Continue with the rest of the potatoes. Spray each potato with cooking oil and a sprinkle of salt. Place bake into the oven for 15-20 minutes or until the potatoes are golden brown and crispy on the edges
Remove the potatoes from the oven once they are golden brown. Place on a serving platter and spoon a small amount of gremolata on top of each potato right before serving. Enjoy!