Fist-sized potatoes (however many you care to eat.) Any variety will do.
Freshly ground pepper
1. Scrub potatoes clean-do not peel.
2. Steam until just barely done.
3. Arrange on a lightly oiled cookie sheet and allow to cool about 20 minutes.
4. With a small plate, or a bare hand, flatten the potatoes to about 1-inch thickness.
5. Drizzle with olive oil and sprinkle with salt and pepper.
6. Bake at 425 until the tops turn lightly golden brown-about 20 minutes