A wonderfully unexpected benefit of being the yoga instructor in my small town is that clients bring me produce from their gardens, farms and CSA shares when they have an abundance. This summer I happily ate my way through some late season tomatoes, early apples, and now some organic potatoes. This vegetable is on the 'Dirty Dozen' list because a lot of pesticides and fungicides are used on them and the chemicals don't wash off. I buy organic potatoes whenever possible. These little baby potatoes were perfect for a recipe I've wanted to try for a while. It takes some time because there are two cooking steps, but this method is very easy and so tasty that even my potato hating husband liked them.
salt and pepper
Scrub the potatoes and cut off any imperfections. Steam over boiling water until very tender to a knife, about 20 minutes.
Remove the potatoes and cool while the oven preheats to 425 degrees. Prepare a cookie sheet with a generous drizzle of olive oil. Take each potato and smash it flat on the cookie sheet with the heel of your hand. The picture below shows my smashed potatoes ready to be roasted. Sprinkle salt, pepper and more olive oil over everything and roast for about 25 minutes, turning once. These are done when they become golden and crispy around the edges.
They don't look like much, but with crispy edges and a creamy interior these potatoes are a great side dish.