Here's an easy and delicious way to enhance red skin potatoes. I even found the potatoes in a microwavable steaming bag in the produce section, so the cooking time was cut in half and no pan was required! That's a good thing.
12 or so whole new potatoes
3 T. olive oil or butter
minced rosemary or other herb of choice
salt and pepper to taste
Cook potatoes in saucepan (or microwave) until fork tender. Preheat oven to 450 degrees. Place the potatoes on a baking sheet and use a potato masher to criss-cross mash each potato. Drizzle the potatoes with olive oil or melted butter, then sprinkle with salt, pepper, and minced herbs. Bake for 20 to 25 minutes until the potatoes are golden brown and crispy. (Shredded cheddar cheese could also be added to the top of potatoes.)
Note: original recipe from The Pioneer Woman Cooks: Food From My Frontier