Today we’re highlighting Rosemary Smashed Potatoes by Living Lou, but don’t let the name fool you. Nothing is more perfect for winter than baby potatoes that are crisp and flavorful on the outside, but soft and pillowy on the inside — topped with butter and rosemary, no less. As long as you’ve outgrown the days when potato skins seemed icky, you’ll be head over heels for these garlic-kissed spuds that are boiled, then baked. Sound complicated? They’re anything but! They’re quick enough to make for a weeknight family dinner, but would work well as a cute, quirky addition to a holiday buffet table. Just a few additions and an adventurous appetite (sour cream and tarragon? Chopped bacon and cheddar cheese? Sweet potatoes?) and you could have it a few times in the same week with no complaints.