Bake as many small potatoes as you like until they are tender.

Drizzle/pour olive oil over a cookie sheet with sides, so the oil doesn't run off the pan.

Place the baked potatoes back on the oil-drizzled cookie sheet.

Use a potato masher to break open the potatoes and flatten slightly.

Drizzle tops of potatoes with more olive oil. Don't be stingy with the oil.

Sprinkle potatoes with salt.

Grind pepper over potatoes if you like pepper.

Garnish with sour cream and sprinkle any kind of finely chopped herb you like over potatoes: fresh rosemary, thyme, paprika,