My CSA winter share potatoes are almost gone! I used the last of the smaller ones up in this recipe, which is based on one in Paula Deen’s magazine.

This couldn’t be simpler or more yummy.

First, boil some smaller size potatoes until fork tender. Put them on a greased baking sheet. Take a drinking glass and press down, to smash them.

Melt 4 tbsp butter with 3 cloves minced garlic, salt, pepper and 1 tsp dried rosemary. Drizzle over the potatoes. Bake at 375 for about 20 minutes.

Flip the potatoes over and drizzle some olive oil over them. Crank the temp up to 425 until they get slightly brown and crispy (about 15 min).

This one was a big hit in my house. And it really was very little fuss for something that was so good!