baby smashed taties
There aren't many side dishes that Saucy loves quite as much as she loves potatoes. She really lurrves thm... baked, boiled, fried, mashed, riced... it doesn't matter. Ever since she was a little girl, she always looked forward to the potato part of the meal as much as the dessert.
That might be why she enjoys preparing them in so many ways. She'd even forgotten this long-ago way of smashing baby potatoes, or "taties" as Granny used to call them. She remembered just in time for Veto's 50th birthday dinner when she was feeding fifty guests. It's a handy go-to recipe because:
a) it isn't exact, and;
b) you can make it ahead in very large or very small quantities.
Boil tiny new potatoes until fork-tender. Drain and place on a foil-lined baking sheet. Use the back side of your fork (or an actual potato masher) to smash the taties flat. Drizzle with olive oil (Saucy uses this one) generously. Add freshly ground pepper and salt generously.
The best part? You can top these little suckers with any kind of cheese/seasoning combo you fancy. Here, Saucy used fresh parmesan, finely chopped green onion and rosemary.
Place pan under the broiler until sizzling and browned. Serve immediately. Make lots... these are a crowd pleaser.
Another favourite around here is finely shredded cheddar with green onion and bacon. Top with a small dollop of sour cream before serving and you have a teeny-tiny, bite-sized baked potato. Yum.
posted Tuesday, September 11, 2012