Preheat oven to 450 degrees F.
Bring a pot of water to a boil. Add a generous amount of salt. Add potatoes and cook until fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper, and fresh chopped herbs.
Bake for 20 - 25 minutes until golden brown.