Preheat your oven to 425°F (220°C).

Boil the baby potatoes in salted water until fork-tender (about 15-20 minutes). Drain and let cool slightly.

Gently smash each potato until about half an inch thick.

Place the smashed potatoes on a parchment-lined baking sheet. Drizzle with olive oil, then sprinkle with sea salt and chopped rosemary.

Roast for 25-30 minutes or until golden brown and crispy, flipping halfway through cooking.

Serve immediately with your favorite dipping sauce or alongside grilled meats.