Bring a pot of salted water to a boil. Add in as many potatoes as you
wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes
on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly
mashes, rotate the potato masher 90 degrees and mash again.
Brush the tops of each crushed potato generously with more olive
oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and
fresh chopped rosemary (or chives or thyme or whatever herb you
have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
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