Place potatoes in a large pot. Add enough water to cover the potatoes. Stir in 1 teaspoon of the kosher salt. Bring to a boil, then reduce heat, cover and simmer about 20 to 25 minutes or until very tender.

Meanwhile, preheat oven to 450 degrees F.

Line a large baking sheet with foil (for easy cleanup) and coat with non-stick cooking spray.

Once potatoes are done boiling, drain, and toss in a large mixing bowl with the olive oil, ½ teaspoon kosher salt, pepper, and rosemary.

Transfer potatoes to prepared baking sheet, placing so there is space between each potato. (Set aside any leftover olive oil in bowl to drizzle on before roasting.)

With the bottom of a drinking glass, gently press down on each potato until slightly mashed, rotate 90 degrees and mash again.

Drizzle remaining olive oil from bowl over potatoes.

Bake for 20 to 25 minutes or until golden brown.