These potatoes are always a hit at supper time in our house. We love any form of potato here, no discrimination! These seem to be my go to because they are easy and they compliment any meat and vegetable combination. Enjoy!
12 small potatoes (I use the small bags of red potatoes)
3 tbsp. olive oil
Kosher salt, to taste
Black pepper, to taste
Rosemary, to taste (or other herbs of choice)
Garlic Powder, to taste
Parmesan, finely grated *optional
Preheat the oven to 450 degrees.
Bring a pot of salted water to a boil. Add in potatoes and cook them until they are fork-tender.
Drizzle a sheet pan with olive oil. Place tender potatoes on the sheet pan, leaving plenty of room between each potato to smash.
With a potato masher or fork, gently press down each potato until it slightly mashes. If it doesn't mash perfectly, don't worry about it - just drop the smashed potato on top of that smash piece.
Drizzle the tops of each crushed potato generously with more olive oil then sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or whatever your choice of herbs, then add parmesan if you would like.)
Bake in a 450 degree oven for 20-25 minutes until golden brown and sizzling.