***Here's another great recipe from Pioneer Woman. You just have to check out her post about this recipe HERE. She's got some fabulously detailed photos. Next time I make this, I'm definitely going to use smaller potatoes. When I went grocery shopping, the only red potatoes available were really large. So, I had trouble mashing these down all the way. They still tasted great...just not quite as flat as they should be.***
New Potatoes (or other small, round potatoes)
Rosemary (or desired herbs)...I used freshly chopped parsley
Bring a pot of salted water to a boil. Add in as many potatoes as you would like 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 one.
With a potato masher, gently press down on each potato until it slightly mashes. Rotate the potato masher 90 degrees and mash again. Brush the tops of each potato generously with more olive oil.
Sprinkle each potato with kosher salt, freshly 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.