For the smashed potatoes:

1. Wash the potatoes and then set them to boil over high heat in a large pot. Cook potatoes until they are fork tender. I find in most cases that this takes around 25 minutes total from when you first set the pot to heat.
2. While the potatoes boil, preheat the oven to 425 degrees F (218 C). Line a large baking sheet with parchment paper or a silicone baking mat and set to the side.
3. Once the potatoes are fork tender, drain them into a large colander. I like to take a paper towel or clean kitchen towel and give the potatoes a very quick and gentle dry. Don’t worry about getting all the water or drying the potatoes individually, you just want to make sure that the potatoes aren’t water-logged so that the oil distributes better.
4. Pour the avocado oil on top of the potatoes and give them a quick toss by hand (or gently with a wooden spoon if they are too hot to the touch) to coat in oil. Repeat with the sea salt, until the potato skins have a nice oily/grainy texture.
5. Transfer the potatoes to the prepared baking tray and mash each one gently in the center with a fork (or potato masher). You should be looking to break the skin until each potato looks smashed and contains a lovely crater (perfect for holding butter and sauce). Don’t worry if the potatoes break in half, some of them likely will and they will still be perfectly delicious.
6. Drizzle the melted butter (or subbed avocado oil) over the potatoes, allowing it to fill the fluffy craters of each spud.
7. Roast for 30-40 minutes (depending on size of your potatoes) or until the skins and edges have gone crisp and the lighter colored potatoes are starting to turn golden around the edges.

For the Avocado Chimichurri Sauce:

1. The recipe for Avocado Chimichurri Sauce can be found here.
2. Once the potatoes have finished roasting, drizzle, smear, or dollop the sauce on top to your heart's content!