adapted from Cooking Magazine
Preheat oven 500º
8-12 small red potatoes
3/4 cups water
Cover with aluminum foil and bake for 20-25 minutes, or until a fork can be smoothly inserted. Remove from oven.
After letting potatoes cool for 10 minutes, coat with:
2-3 tablespoons olive oil
Using a potato smasher, smash each individual potato.
Place back in oven and let bake for an 30 additional minutes. Reduce heat to 350º and let bake 20 minutes more.