I’ve made both of these. Despite the fact that I am practically 75% salt at this point, I didn’t care for the salt-crusted ones. Too desiccated, shrimpy, salty.
I like the smashed tater recipe, too. Both the one I posted and the smashed one are generally more work than I care to put into roasted potatoes, especially since I can get fairly similar results by par-boiling, then air-frying them (like I did a couple of days ago as a side for Peruvian chicken).
Depending on my mood, I may or may not smash the finished product 
