Mr. Gooch said these can definitely be added to the rotation of sides.
Red Skin Potatoes
Seasoned Sea Salt
Fresh Ground Black Pepper
Grated Parmesan Cheese
Begin by bringing a pot of salted water to a boil.
Preheat oven to 450 degrees.
Add in as many potatoes as you wish to make, and cook them until they’re fork-tender.
Generously drizzle olive oil on a sheet pan. (I skipped this step since I have a non-stick baking sheet)
When the potatoes are tender, place them on the cookie sheet, giving them plenty of room to spread out.
Using a potato masher, gently press down on the potato until it slightly mashed. (I actually used a meat tenderizing hammer since I use a ricer to make mashed potatoes.) Rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie. (I only mashed once since I wanted them a bit chunky). Repeat until all are flattened.
Brush the tops rather generously with olive oil. (I just drizzled the Olive Oil over the tops)
Season with Kosher salt and fresh ground pepper and top with fresh herbs. (I topped with a seasoned sea salt, ground black pepper, garlic powder, Parmesan cheese, Italian Seasoning instead).