Roasted squished baby potatoes

This is simply divine!! Try and just have one of these.

Makes 4 servings but can easily be doubled, trebled ……

12 whole new potatoes, or other small round ones
Kosher salt and black pepper to taste
Extra virgin olive oil
Minced fresh rosemary or other fresh herb to taste

Preheat the oven to 475
In a medium saucepan over medium heat, put the potatoes still in their skins in lightly salted water and boil for about 20 minutes or until fork tender. Drain the potatoes in a colander and let them cool slightly. Working one at a time, place the potatoes on a clean dish towel, fold the towel over the spud and press down gently until you can hear the skin pop and it squishes down in the form of a disk.

Drizzle some olive oil on a baking sheet, lightly coating it and place the cooked potatoes on it.Roll the potato disks in the oil on the baking sheet so they are well coated on their bottoms then drizzle more oil over the tops of them and liberally sprinkle kosher salt and black pepper on each one.
If you want to add a fresh herb, do so halfway through the roasting, otherwise the herbs will burn in such a hot oven.

Roast for about 30 minutes, flipping the potatoes over after about 15 minutes, (adding the herbs at this point) so they crisp on each side.

Variations:

My dear friend Marilee read this recipe and suggested topping each one when serving with a dollop of sour cream then caviar, or was it sour cream and a dollop of caviar!? Outrageous!!
You can also put a pat of butter and grated sharp cheese or Parmesan cheese on top before baking.