Meatless Monday - Squished Potatoes

I hope everybody had a great weekend. Mine was rather uneventful, except that I reconnected with a long lost friend, and that was really nice. I have a really bad attitude about Facebook (it's a long story) but I have to admit it really came through. Ironically, I was talking with my daughter about why I didn't need to have Facebook. She, and everyone else, always mentions how it is such a great way to reconnect with people you have lost touch with. I started thinking about it, and there was only one person I wanted to find. Everybody else, I either know how to contact them, or I'd prefer not to. So, in an attempt to prove my point, that Facebook is useless to me, I asked my daughter to see if she could find my sweet friend Kristine. The good news, she found Kristine. Hooray, I've missed her so much. The bad news, I must admit, in this one tiny instance, that Facebook did good (drat!).
Anyway, on with today's recipe. I've posted this recipe before, on my other blog, but it's so good it deserves another post. As is often the case, I'm not specifying any quantities, I suggest you just wing it, I know I do. These potatoes are perfectly crispy on the outside, soft and yummy on the inside, and taste great.

Squished Potatoes

Organic baby potatoes, washed
Olive oil
Salt & pepper
Chives
Parsley
Garlic powder

Gently boil the potatoes until tender. Allow them to cool enough so that so that you can handle them. Here comes the squishing part. Squish the potatoes, using the bottom of a cup to flatten them, you want them to break open but not completely fall apart. Generously coat them with olive oil, add seasonings to taste. Put in a baking dish. Bake in a 350 degree oven until crispy on the outside but tender on the inside, about 45 minutes.

So, do you think I can refuse to join Facebook forever? I'm not too sure. I know, I know, it's a great marketing tool, blah, blah, blah. I think I'll eat some squished potatoes and avoid it awhile longer.