Wash the baby potatoes thoroughly and place them in a large pot. Cover with water and add a pinch of salt.

Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until fork-tender.

Preheat the oven to 450°F (230°C). Drain the potatoes and let them cool slightly.

Place the potatoes on a baking sheet and gently smash each potato with a potato masher until flattened but still intact.

Drizzle the smashed potatoes with olive oil, and sprinkle with salt, pepper, minced garlic, and rosemary if using.

Bake in the preheated oven for 20-25 minutes, or until the edges are crispy and golden brown.

Remove from the oven and let cool for a few minutes before serving.