*Small red potatoes (I've also used Yukon Gold)
salt & pepper to taste
seasoning options: rosemary, parmesan, minced garlic
*serving size is 2-3 potatoes per person
In a large pot full of boiling water, cook potatoes until they are fork tender Approximately 12-18 minutes.
Pre-heat the oven to 425 degrees.
Line a sheet pan with aluminum foil. Drizzle some olive oil where each of the potatoes will sit on the pan. Place a potato on the olive oil and rub to ensure the olive oil is on the bottom of the potato. Using either a potato smasher, or I like a large glass with a flat bottom, smash each of the potatoes.
Using a brush, generously coat the potatoes with olive oil. Season with salt, pepper and crushed rosemary.
Bake for approximately 20-30 minutes, until brown and crispy. Garnish with sour cream, and fresh parsley prior to serving.