On medium low heat, melt the butter in a small saucepan with the garlic, cooking for 2-3 minutes until nicely fragrant. Stir in the rosemary, Mrs. Dash, anise seed and pepper. Simmer while potatoes are boiling.
Add the red potatoes to pot of boiling water for 10 minutes or until a fork easily slides in and out of the potatoes and the skin is barely beginning to split. Drain potatoes into a colander and set aside.
Place the potatoes on a olive oil sprayed, foil-lined baking sheet and use the bottom of a heavy glass, or a flat potato masher to gently smash the potatoes to an even flat size. Spoon the butter mix over the potatoes until nicely coated.
Bake for 12-15 minutes or until the potatoes skins (outsides) are crispy. Be careful the garlic and herbs don't burn. Sprinkle with a bit of shredded Parmesan and serve.
Notes
I use rosemary as my herb of choice with these smashed potatoes but you could use parsley, marjoram, thyme, sage or tarragon. Adding shredded Parmesan, Swiss + Gruyere or even a bit of cheddar would make a tasty addition with minimal added sodium.