My sister-in-law Tina made these while we were visiting Rexburg this past weekend. They are so delicious (I'm already making them again 3 days later). The only herb I've had them with, so far, is the rosemary. So yummy. Or did I say that already??!! :)
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Ingredients:New Potatoes (or other small, round potato)
Olive Oil
Kosher (coarse) salt
Black Pepper
Whatever herb you like... ie- Rosemary
Bring a pot of water to a boil. Cook potatoes until fork-tender. Drizzle olive oil generously on a cookie sheet. 
Place potatoes on cookie sheet with plenty of room in between. 
Use a potato masher to gently press down on the potato until it slightly mashes. Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie. Repeat until all are flattened. And really, I don’t know why you couldn’t use the bottom of a glass for this step if you don’t have a potato masher. The surface might not be as textured and interesting, but I think it still might work. Brush or drizzle potatoes with olive oil. Generously sprinkle salt, pepper, and herb(s) over potatoes. Bake on top rack at 450 degrees for 20-25 minutes, or until golden and crispy and sizzling.
*Photos & Recipe courtesy of The Pioneer Woman (http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/)
