Smashed gouda and rosemary grusted baby yellow potatoes recipe

The thin skins of these waxy, slightly sweet, dense potatoes (you can substitute red or white varieties), pop with a gentle smash from the masher after they are braised to tenderness in stock. Browning in butter on both sides before drizzling with fresh rosemary and smoky Gouda cheese for a quick, bubbly broil add an inviting crunch factor and gooey cheese to every bite. Reminiscent of particularly indulgent potato skins, they are lovely with pork chops or roasted chicken.