Cut the potatoes in thirds - or if you have very large sweet potatoes, even 4 or 5 pieces. I like to leave the skin on sometimes, but feel free to peel them.

Preheat the oven to 450 degrees F.

Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Boil the potatoes until they are just barely fork tender, about 10 to 15 minutes. Strain the potatoes and let them cool slightly.

Brush a baking sheet with 1 ½ tablespoons of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. Sprinkle them all over with the ranch seasoning. I usually give them a quick spritz of olive oil to help the tops really brown.

Place the sheet in the oven and roast the potatoes for 25 minutes, or until golden and crispy. Remove and top with fresh chives. Serve with ranch dressing. If desired, you can also sprinkle with a bit of parmesan cheese.