2 pounds Yukon Gold or red potatoes
Salt and pepper
Chopped thyme or rosemary, optional
Place potatoes into a microwave-safe container, cover, leaving a small vent and cook until the potatoes are soft enough to pierce with a fork.
Meanwhile, heat oven to 425F. Line a baking sheet with foil. Brush the foil with olive oil and sprinkle with salt and pepper.
Arrange the potatoes in a single layer on the baking sheet. Using a spatula or potato masher, crush them, creating a jagged surface on each one. Drizzle each with a little oil and sprinkle each with salt and pepper, then with herbs of choice. Bake until golden, about 15 minutes.
Recipe and photograph by Sara Newberry