This is another great vegetable recipe from the Pioneer Woman Cooks: Food From My Frontier by Ree Drummond. She gives credit to Australia for the origins.
12 whole new red potatoes (or other small round)
Salt to taste
3 T. olive oil
Black pepper to taste
Minced rosemary (or other herb of choice) to taste
Boil potatoes in lightly salted water until fork-tender.
Preheat oven to 450 degrees.
Place potatoes on baking sheet. Use a potato masher, gently press down to mash each one. Turn masher 180 degrees, then mash again.
Drizzle tops of potatoes with olive oil
Sprinkle generously with salt, pepper and rosemary.
Bake for 20 to 25 minutes or until golden brown and crisp.
These are wonderful. Very easy. And relatively healthy. Hubby approves them and my Irish side has never met a potato that I didn't like.
Also gluten-free.