This comes from "The Pioneer Woman". Very good on any type of potatoe.
16 small, round potatoes
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
freshly ground black pepper
1 tablespoon thyme or rosemary sprigs – I used a bit more
Heat oven to 230 or 250ºC/445 or 480ºF - yes, hot. Don't peel the potatoes. Just bung them into a pot of salted water, bring to the boil, and simmer for around 15 minutes until they'll take a skewer without too much resistance. They should be just about cooked, without being soft.
Drain, and arrange on a lightly oiled baking tray or sheet. Use a potato masher to squash each potato flat, until it is twice its original diameter.
Brush the tops with olive oil, and scatter with sea salt, pepper and thyme.
Bake on the top shelf of the oven for 20 to 25 minutes until terminally crisp and golden. Serve hot.