12 whole New Potatoes (or other small round potatoes)
3 Tbsp. Mushroom & Sage Olive Oil (or try other herb flavored olive oils)
Kosher salt, to taste
Tellicherry Peppercorns, to taste
rosemary (or other herbs of choice), to taste (optional)
Bring a pot of salted water to a boil. Add in as many potatoes as you wish 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 potato.
With a potato masher or fork, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again.
Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available).
Bake in 415 degree oven for 20-25 minutes until golden brown.
*Submitted by Sara Dacombe