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Boil small fingerling potatoes for 20 minutes.
Drain the potatoes and place them on a parchment-lined baking sheet.
Smash the potatoes with the bottom of a glass or a heatproof measuring cup.
Drizzle with extra virgin olive oil and sprinkle with salt and fresh ground pepper.
Roast the potatoes in the oven at 450°F until golden brown and crispy, about 25 to 30 minutes.
Char a lemon in a stainless steel or nonstick skillet until brown around the edges.
Squeeze the charred lemon over the potatoes and serve.