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.
Those potatoes sound absolutely wonderful. I love potatoes.
But, I'm kind of picky about how potatoes are prepared--there should only be salt, pepper, some kind of fat (preferably butter or fat from a pig, but olive oil is also good), herbs are okay, and maybe roasted garlic. Maybe. But nothing else. And they should be hot. So no cold potato salads, no potato soups or any sort, and never, ever, for the love of all that is holy and good in the world, never cheese.
I really like rosemary grilled potatoes (really similar to that, actually, but after boiling, instead of smashed, they are sliced thick, brushed with oil, salt, pepper, and rosemary, and then grilled until crispy) when the weather is nice and I want something relatively easy. But if I feel like being fussy and want something potato-y, I make Pommes Anna.
"Crash Hot Potatoes" will be made tomorrow. They look divine. Pommes Anna will follow shortly after (with Earth Balance instead of butter). ;)