An oven-roasted slice of fresh ham with Brussels sprouts and a crown of potatoes
The dish that caught my eye this time was something Ivan calls a "potato crown." You can see it on his blog here. Mine didn't come out exactly the same as his, but it was good in its own way. A crown of potatoes is a layer of mashed potato studded with whole or halved small potatoes, as you'll see.
Since the Charlottes weren't uniform in size, I picked through them and chose the ones that were long and skinny. I figured I could cook them until they were nearly done and then cut pieces of the same length (or height) to use "whole" (not mashed), and then I could make mashed potatoes out of the pieces and whole potatoes I had left.
The texture combination of whole boiled and mashed potato is pretty good.