Boil the baby potatoes with 2 teaspoons fresh or dry parsley until fork tender in a large pot of salted water.

In a measuring cup mix the olive oil, the remaining parsley, the minced garlic, the rosemary, and the black pepper and set aside.

When the potatoes are cooked drain them well and place them in a large bowl.

Preheat oven to 375 degrees.

Pour the olive oil and herbs over the potatoes and toss until the potatoes are covered with oil.

Pour the potatoes along with the oil and herbs onto a large baking sheet.

Spread the potatoes out into a single layer.

With the bottom of a mason jar or glass smash each potato.

Place the baking sheet into the pre-heated oven and cook until golden brown, about 30-40 minutes.