I stopped by the farmers market yesterday and couldn’t resist picking up some baby potatoes—two bags of them! My plan was to cut them up and roast them, but then I remembered a recipe I love to make when these baby potatoes are in season: smashed potatoes. These golden nuggets look like little potato pancakes and can be served alongside your favorite tofu scramble for breakfast, as an appetizer for dipping into guacamole, or as a side to Peaches and Cream corn on a hot summer night. Smashed Baby Potatoes Serves 4 15 baby potatoes 2 to 4 tablespoons olive oil Salt Pepper 1 teaspoon fresh rosemary or thyme (optional) Preheat the oven to 450 degrees F. Bring a large pot of water to a boil. Add the potatoes and cook until tender. Remove the potatoes and drain. Allow to steam dry for 5 minutes. Oil the bottom of a …