3 tbsp olive oil
Kosher salt to taste
Black pepper to taste
Rosemary or other herb(s) to taste
Preheat oven to 450°.
Bring a pot of salted water to a boil. Add potatoes and cook until fork-tender.
Generously drizzle olive oil on a sheet pan. Place cooked potatoes on the pan, 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° 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 herbs.
Bake for 20-25 minutes until golden brown.
