1.5 lb small potatoes (yukon gold or other variety)
3 tbsp olive oil
2 1/2 tbsp rosemary
freshly ground black pepper
Preheat the oven to 375 degrees and bring a pot of water to a boil. Once boiling, put the potatoes in and cook until tender enough to be pierced with a fork (probably 10-12 minutes). Drain potatoes, spread them on a cookie sheet lined with foil and let cool for a few minutes.
Using a fork, partially mash the potatoes, leaving some large pieces intact. Drizzle with the olive oil, sprinkle with rosemary, and add fairly generous amounts of salt and pepper. Place the cookie sheet in the oven and bake 35-45 minutes. When they’re done, they should be crispy and browned on the edges.