Put some small red potatoes in cool water to cover by an inch. Heat oven to 450. Bring potatoes up to the boil, add a giant pinch of salt and boil gently until fork tender. Drain and allow to cool in colander a few minutes until dry. Oil a sheet pan with olive oil and dump potatoes onto pan. With a drinking glass flatten potatoes. Sprinkle with salt and pepper and a little fresh chopped dill or thyme or whatever fresh herbs you have. I have garlic oil so I just dabbed a little on my fingertips and touched the top of each potato. You could sprinkle garlic powder over instead. Bake in hot oven 30 minutes. Serve with Dill Sauce
Dill Sauce:
Mix together 1/2 cup sour cream, 1/4 cup mayo, 2 tablespoons of fresh dill (again whatever you have will work), 2 tablespoons lemon juice and salt and pepper to taste.
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