Little bite size pieces of creamy and crispy mini potatoes make for the best appetizer!
baby dutch yellow potatoes
butter
kosher salt
olive oil
Boil the potatoes for about 15 minutes first. Then drain and let the residual heat dry them off completely. Use a small cup to smash them!
Garnish with optional fresh rosemary or thyme!
The perfect crispy edges with a buttery soft interior!