2 lbs. small waxy potatoes (I used yellow creamers)
1/4 cup extra-virgin olive oil
Juice of 1 lemon
1/4 cup fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
Salt and freshly cracked black pepper
Cook the potatoes, whole, in boiling water for 15-20 minutes or until just cooked through (a sharp knife should slide out of the center of the potato with no resistance). Drain. Using a towel to protect your hands from any heat, gently but firmly crush each cooked potato with the heel of your hand. Ideally, you want each potato to become a slightly flattened disk that holds together in one piece, but exposes part of the inside flesh. (Some of them will burst more than that. It’s okay. This is rustic.)
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, carefully add the potatoes to the pan (work in batches if you need to; you don’t want things to become overcrowded). Cook the potatoes until lightly golden brown and crisp on each side, turning once. Transfer the hot potatoes to a bowl. Generously season with salt and pepper, then add the lemon juice and herbs and toss to coat. Taste and adjust the seasonings as needed. Let the potatoes sit for 5-10 minutes before serving so they absorb some of the flavors.