This really is such an easy recipe, but too good not to share! There is something mindless and beautiful about a recipe with 3 steps, no chopping, and less than 6 ingredients.
1. In a large pot over medium heat, add rinsed petite potatoes and cover with water. Let simmer for 10-12 minutes or until potatoes are tender when pierced with a fork.
2. Preheat oven to 375.
3. Drain potatoes and assemble on sheet pan. With a fork, press down each potato so that there is a prong shape in each. They should not completely split, but they should be mashed down. The thinner they are, the crispier they will be.
4. Stir the oil and spices mixture and, using a basting tool or a spoon, drizzle over each smashed potato. Bake for 15 minutes or until desired crispiness.
*You can stop here, and sometimes I do, or you could top it with my favorite best every chimmichurri or even storebought pesto (if you are dairy free be sure to check the label!).