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Preheat the oven to 450˚F. Line a large baking sheet with foil.
Bring a large pot of salted water to a boil over high heat. Add the baby potatoes and boil for 12-15 minutes or just until tender. Drain and cool slightly.
Line a sheet pan with non-stick foil or parchment paper if desired. Place the potatoes on the baking sheet and press them with the bottom of a heavy glass to ½ inch thick.
Very generously brush each potato with olive oil. Slightly crush the rosemary. Sprinkle with rosemary, salt, and pepper.
Roast the potatoes in the oven for 30-40 minutes, flipping after 20 minutes or until browned and crispy.
Serve with toppings as desired.