Ingredients

The following ingredients have 4 Servings
  • 2 pound baby red potatoes
  • 1/4 cup olive oil
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • 1 tablespoon rosemary (fresh, chopped (or other herbs you may prefer))

Instruction

  • Bring a pot of salted water to a boil. Add potatoes and cook until fork tender, about 12 to 15 minutes. Drain and leave them in the colander for 5 minutes.
  • Preheat oven to 450 F degrees. Line a baking sheet with parchment paper and drizzle some olive oil over it.
  • Place cooked potatoes on the baking sheet, leaving plenty of room between each potato. You might need two baking sheets, if you don't have a large one, but it depends on how many potatoes you cook.
  • Using a potato masher or fork, gently press down on each potato until it slightly mashes and flattens. Rotate the potato masher 90 degrees and press down again. Brush the tops of each potato generously with more olive oil.
  • Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary.
  • Bake in a 450 degree oven for 20-25 minutes until golden brown.