When you grow your own potatoes, as I do, you don't get the uniform size and shape that you do when you buy potatoes from the grocery store. This summer especially, I got a lot of potato buttons. I call them potato buttons. Small round potatoes of one inch diameter are potato buttons. And they're hardly worth bending over to pick them up because by the time you peel them, there's nothing left. Until now. I have a great recipe for potato buttons. First scrub your potato buttons to get all the sand off. Cut off any parts that are green or sketchy. Boil your buttons for 10 or so minutes until they are soft when pierced by a fork. Preheat your oven to 350 degrees. Drain the water off the potato buttons. Place the buttons on a cookie sheet and smash them flat with a potato masher. Drizzle olive oil over the smashed potato buttons. Sprinkle with herbs (like oregano, basil, chives, parsley) and Parmesan cheese. Bake for 20 minutes. These potatoes are so good you might mistake them for cookies. This recipe will work for potatoes larger than buttons but not for full sized potatoes.
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