Wash your baby potatoes and place them in a pot of cold water. Make sure they're covered by at least an inch of water. Bring to a boil and cook the potatoes until they are just fork tender.

Drain the potatoes in a colander, and place it on top of the hot pot you just used to cook the potatoes, to dry them out slightly.

While they're still warm, gently squish the potatoes, one at a time with the palm of your hand. Avoid over-squishing them, or they will completely fall apart. You want them to burst from their skins, but still stay in tact.

In a large pan, heat oil, and add the potatoes in one layer. Cook on one side until brown and crispy. Flip, and brown on the other side. Add more oil if necessary. Season the potatoes generously with salt and pepper, while the potatoes are still hot. Add any optional seasonings of your choice, such as lemon zest (not juice), garlic powder, or fresh herbs. Serve while hot.