Place your potatoes in a large pot with the kosher salt and add enough water for the potatoes to be submerged. Simmer for 25-30 minutes, until the potatoes are fork tender.
Drain the potatoes and allow them to cool for about 15 minutes. Preheat the oven to 400 degrees.
Prepare a baking sheet with parchment and arrange the potatoes with enough room to smash. Using the palm of your hand gently smash the potatoes. The potatoes should spread, but still be intact.
In a small bowl combine the olive oil, Garlic Salt, savory and black pepper. Stir until mixed.
Using a pastry brush, baste the potatoes with olive oil mixture until evenly coated, allowing the oil and seasonings to flow down into the crevices of the smashed potato.
Roast the potatoes on the top shelf of the oven for 50-60 minutes until crispy.
Serve immediately.
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