Ingredients:
2 pounds of baby yellow potatoes
[Sea salt]
1/2 stick of butter
1 rosemary sprig, plus more for garnish
3 tablespoons of olive oil
[Black pepper]
2 tablespoons freshly grated Parmesan

Directions:
Preheat the oven to 400. Wash the potatoes, then transfer them to a Dutch oven or large pot, and cover them with enough water so that there is at least an inch of water above the potatoes; add a teaspoon of salt. Bring the water to a boil, then cook the potatoes for 15-20 minutes, or until they’re fork tender.

In the meantime, add the butter and a rosemary sprig to a small pan, and melt the butter on low to allow the rosemary to infuse into the butter.

Once the potatoes are done, drain them, and let them cool for about five minutes. Then, coat a baking sheet with olive oil, and transfer the potatoes to the baking sheet; keep at least an inch of space between the potatoes. Using the bottom of a cup, smash the potatoes to desired thickness (I kept mine about 1/4-inch thick). Season the potatoes with salt and pepper, then drizzle some of the rosemary butter onto each potato (reserve a bit for when they’re done cooking, too!). Bake the potatoes for about 25 minutes, or until the skin is nice and crispy.

Remove the potatoes from the oven, and let them cool 2 minutes. Transfer them to a dish, then top them with Parmesan. Add any remaining rosemary butter, then garnish the dish with a few rosemary sprigs if you have them.