Preheat oven to 425°F.

In a pot, bring water and a heavy pinch of salt to a boil. Boil potatoes for approximately 10–15 minutes, or until softened enough to poke with a fork. Scoop out potatoes and lay on paper-towel-lined plate to dry for 10 minutes. Place potatoes in a mixing bowl along with a drizzle or two of olive oil, salt and pepper. Roll around to coat.

Spread potatoes onto a baking sheet with sides, leaving space between them. Using a metal spatula or a rolling pin gently smash down (do not hit) each potato. Brush olive oil over each smashed potato. Place chopped pieces of sun-dried tomatoes, rosemary and mushrooms in a small bowl. (Note: If using dry tomatoes, not packed in oil, add olive oil to the bowl). Add a pinch of salt and pepper.

Place a small scoop of tomato mixture on top of each smashed potato. Top each potato with crumbles of goat cheese. Bake or roast in oven for about 10–12 minutes, or until smashed potatoes have become golden and crusty. Be mindful not to overcook toppings. Plate and serve.