First, wash the potatoes and cook in a pot of salted water for about 15-20 minutes until tender and you can easily slide in the potatoes with a sharp knife.
Then drain the cooking water and let the potatoes evaporate until they aren‘t wet anymore.
Preheat the oven and baking tray to 200°C cirulating heat.
Brush the baking tray with oil (or line it with parchment paper).
Place the potatoes next to each other on the tray and gently press them flat with a potato masher.
Brush them with oil, season with salt, pepper, herbs and bake for about 25-30 minutes, or until golden-brown and crispy.
Serve the potatoes with pesto and roasted pine nuts or simply pure, either as a side dish or as a main course.