1 pound Russet potatoes
1/2 C Parmesan Garlic Rosemary Olive Oil
2 sprigs rosemary
Ground black pepper
Preheat oven to 350 degrees. Line 13 x 9 baking tray with parchment paper. Peel the potatoes and cut into 2 inch pieces. Put them into a lg saucepan of boiling water and boil for 10 minutes, or just until soft.
Spread potatoes out on baking tray. Use a potato masher to squish them to form an even layer. Drizzle generously with the olive oil, and sprinkle with rosemary, salt and pepper.
Bake for 20 minutes or until tops of potatoes are golden and crispy. Remove the potatoes from the oven, scrape them into a ball, and mix to combine. Serve with an extra drizzle of Garlic Olive oil over top.