Preheat oven to 425 degrees F. Bring a pot of salted water to a boil. Once boiling, add in petite potatoes and cook for 13 to 15 minutes, or until just fork tender.

Drain potatoes and add to a large bowl with 2 tablespoons olive oil, rosemary, minced garlic, kosher salt and black pepper. Toss to combine and evenly coat the potatoes.

Dump the coated potatoes onto a large baking sheet lined with parchment paper. Evenly distribute the potatoes. Wrap the bottom of a flat-bottomed glass with parchment paper and smash the potatoes. Note: I use the rim of my baking sheet as a guide for how much to smash the potatoes, so they stay together.

Drizzle the smashed potatoes with another tablespoon of olive oil and add a few shreds of parmesan cheese to the top of each (or skip if you’re doing Whole30). Bake in the preheated oven for 15 minutes.

Remove pan from the oven and use a thin spatula to carefully flip the potatoes. Drizzle with another tablespoon of olive oil and return to the oven for 15 minutes longer, or until crispy.

Serve as a side dish with your favorite protein or as a party appetizer with a dipping sauce. Whole30 House Ranch is what I recommend.