Cook potatoes in boiling, salted water until fork-tender. Drizzle a baking pan with olive oil.

Place potato on pan and crush with a potato masher or bottom of a bowl. Leave space between potatoes.

Sprinkle with rosemary and salt to taste. Bake at 450 degrees for 10 – 15 minutes.

Turn and bake on the other side until crispy, about ten more minutes.