Put potatoes in large saucepan and cover with at least 1-inch water. Add 2 teaspoons kosher salt. Bring to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a knife, about 30-35 minutes. Drain and let cool.
Using a clean dish towel, flatten the cooled potatoes to 1/2 inch thickness.
Place your potatoes on a cookie sheet lined with parchment or a Silpat.
Coat potatoes with olive oil and sprinkle with about 1 teaspoon salt.
Roast potatoes until they’re crisp and deep brown around the edges, about 40 minutes, flipping halfway through.
If desired, serve topped with mojo sauce and sour cream.