I stopped by the farmers market yesterday and couldn’t resist picking up some baby potatoes—two bags of them! My plan was to cut them up and roast them, but then I remembered a recipe I love to make when these baby potatoes are in season: smashed potatoes.
These golden nuggets look like little potato pancakes and can be served alongside your favorite tofu scramble for breakfast, as an appetizer for dipping into guacamole, or as a side to Peaches and Cream corn on a hot summer night.
Smashed Baby Potatoes
Serves 4- 15 baby potatoes
- 2 to 4 tablespoons olive oil
- Salt
- Pepper
- 1 teaspoon fresh rosemary or thyme (optional)
