Ingredients
2 1/2 lb. sm. red potatoes (about 2-in. diameter)
4 tbsp. Buona Cucina Rosemary Fused Oil or Garlic, Tuscan Herb ect…
3 tbsp. melted butter
Finely chopped parsley, for garnish
Directions
In large saucepot, combine potatoes, 1 tablespoon salt and enough water to cover by 2 inches. Cover; heat to boiling on high. Reduce heat to medium-low. Uncover; simmer 30 minutes or until tender, adjusting heat to maintain simmer. Drain well.
Preheat oven to 450 degrees F. Coat large cookie sheet with oil. Place each potato on cookie sheet and, with stiff, wide spatula, gently press on it until crushed but still intact. Coat tops of potatoes generously with oil. Roast 25 minutes. Flip and coat potatoes once more with oil. Broil on High 2 to 5 minutes or until golden brown and crisp. Sprinkle potatoes with 1/4 teaspoon salt and arrange on serving platter. Drizzle with butter and sprinkle with parsley.