1 small bag of rainbow fingerling potatoes
1 tbsp extra virgin olive oil
dash of flakey sea salt
1 tsp garlic salt
1 tsp rosemary
Preheat oven to 400ºF. Line a large baking sheet with parchment paper.
Microwave washed potatoes for 8 minutes. (The bigger potatoes may need a bit longer to soften).
Spread out the potatoes on the baking sheet, generously spacing.
Cover the base of a large glass with parchment paper and secure with a rubber band.
Smash the potatoes with the parchment covered glass bottom. Then, coat each potato with olive oil and season!
Cook for 15 minutes, flip, and cook for another 15 minutes. Dig in!