Tiny yellow or red-fleshed potatoes are boiled until tender, smushed a little bit, then drizzled with an herb-infused oil and balsamic vinegar seasoning. The potatoes then get a trip through a hot oven to crisp up.
This simple preparation yields delicious results in a versatile side dish. If baby pattypan squash are not available, substitute four cups of thinly sliced zucchini or yellow squash.
This chicken and rice casserole would be yummy enough with just the salsa, Cheddar and sour cream. The bounty of sauteed mushrooms is an oh-so-good bonus.
