A few days ago Choco (to her friends, chocomom to the rest of you!) posted her "What's for " and rubbed our noses in the pictures just some of her beautiful dinner: Vegan Butternut squash pan "cakes"? or maybe fritters AND Pan Fried Smashed baby reds (or Choco's Two-Timin' Taters as I call them because you cook them twice). I was smitten. I couldn't wait to make those Taters. So, I am posting a recipe and it is a toughie! For help and inspiration you may want to check out LuAnn's post on Boiled Water (see Link).
small Red potatoes (get more than you think!)
fresh ground black pepper
good, flavored oil (I used Avocado Oil from Spain)
herbs and/or spices and additional salt and pepper
Place small Red potatoes in a sauce pan and boil until just soft, about 5-8 minutes.
Drain potatoes and crush (now, how do I say crush lightly? crush gently? Isn't crushing crushing???).
Sprinkle with a bit of salt and pepper then drizzle with a flavorful oil. (Perhaps a garlic olive oil or chili oil.)
Put crushed, salted and oiled potatoes in a skillet top side down.
Salt and pepper bottom and drizzle bottom with oil.
Don't sit down! Blot, blot, blot!
Sprinkle with desired herbs and/or spices. (I used lavender because I was preparing Lamb.)
Turn potatoes after a couple of minutes.
Serve more than you think you need because you'd be surprised at how truly good these are.