Fill a large saucepan with water and bring to a boil. Salt the water (this will help to flavor the potatoes) with a few pinches of kosher salt and add in your potatoes. Cook potatoes until just knife tender, about 8 to 10 minutes. Drain potatoes and place on a paper towel lined plate to cool slightly.

While the potatoes cook, prep your sautéed pico de gallo by mincing your garlic and dicing your jalepeños, tomato, and onion. Heat a tablespoon of olive oil over medium heat in a cast iron skillet or nonstick pan. Add in your pico de gallo mixture and sauté over medium heat until vegetables have softened and juices from the tomato begin to evaporate, about 10 minutes. Scoop your sautéed pico de gallo into a small bowl and allow to cool slightly while you finish the potatoes.

To finish the potatoes, using the palm of your hand, the bottom of a glass, or the back of a spoon, give the potatoes a gentle smash just to break the skin but not mash them entirely. You want them to keep their shape. Aim to keep the potatoes within about a 1/2 inch thickness once smashed. Heat 3 tablespoons olive oil in a cast iron skillet over medium heat then add in your smashed potatoes. Let the potatoes fry up in the skillet about 2 to 3 minutes to allow the edges to crisp up before flipping and frying up the other side, another 2 to 3 minutes. Removed crisped potatoes to a plate and garnish with the sautéed pico de gallo and additional toppings as desired.