12 whole New Potatoes (or other small round potatoes)
3 Tablespoons Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera
Kosher Salt to Taste
Black Pepper to Taste
Rosemary (or other herbs of choice) to taste
Preheat oven to 450F.
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 Arbequina Extra-Virgin Olive Oil (or spray with EVO Trigger Sprayer). Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, 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 Extra-Virgin Olive Oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper, parmesan and fresh chopped rosemary (or chives, thyme, or whatever herb you have available).
Bake for 20-25 minutes until golden brown.