Mini Pan-Smashed Potatoes

When I spent my summer on a goat farm, (there's pictures on my Facebook...and here.)

...the woman who owned the farm with her husband made the most delicious meals for our dinners each evening. One that I distinctly remember, besides her amazing salads, was when she made smashed potatoes in a pan. I've tried to replicate them in the past and every time, it just brings me back. So this is sort of my version of what I remember her making.

Ingredients

> mini potatoes

> rosemary

> olive oil

> salt

> pepper

Since I don't exactly have a recipe, I kind of just season the potatoes to my liking, cook them in a pan, smash them with the bottom of a cup, and keep them covered them with a pan lid to help trap the heat and cook them faster.

It's important to keep them on pretty low heat. It will make them take a reeeaally long time, but they're hard to smash if they're not cooked enough and they won't taste too good if they're burnt.

The first time I pulled them out of the pan, they were closer to what I liked, but they weren't cooked quite enough so I threw them back in and continued smashing.

However they turn out, in the end, they are really worth the time spent cooking them. I've made these for kids I've babysat, my family, and now for my blog.

I hope you enjoyed the memories!

~Olivia