ingredients- New small tound potatoes ( as many as you wish to eat )
- Olive Oil
- Salt
- Black pepper
- Rosemary
How to
- Boil potatoes in a pot of salted water until they are fork-tender.
- Drissle olive oil on a sheet tray, place potatoes on tray leaving plenty of room between each one.
- With a potato masher, gently press down each potato until it slightly mashes. Brush the top of each crushed potato generously with more olive oil.
- Sprinkle potatoes with salt, fresh ground pepper and fresh chopped rosemary ( chives or thyme would make a great alternative ).
- Bake in a 22o degree oven for 20 - 25 minutes until golden brown.
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