Crash Hot Potatoes

I saw this recipe by Pioneer Woman a few years ago, quickly forgot about even though they looked and sounded so yummy, then I re-found it last year and put it in my "must make soon!" folder. I have now made them 4 times since. They are so amazingly awesome! I left out the Rosemary not only because I didn't have any on hand, but because my kids have told me in the past that they don't eat sticks. :) I honestly could just eat this for dinner and that it's and be completely happy and satisfied with my meal.

Crash Hot Potatoes
(from the Pioneer Woman)
submitted by Michelle

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil Kosher Salt To Taste
 Black Pepper To Taste
 Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions
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, 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 black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.