Smashed and Fried Potatoes
Tiny Potatoes (as many as you want to eat)
Salt & Pepper
I place the potatoes in a pan of cold water and bring to a boil. I boil them for about 10 minutes or until easily pierce with a knife.
Drain and place on a towel to dry/cool.
After they have dried and slightly cooled, smash them with a flat bottomed glass. The Microfest glass worked nicely for me today.
Place potatoes in a medium high non-stick pan that has been coated with a thin layer of olive oil. Fry until the edges start browing (around 3-5 minutes). Flip and add a generous amount of fresh rosemary. Fry for another 3-5 minutes or until browned.
Drain on paper towels and sprinkle with salt and pepper.