I think the French make a big thing of roasting the small ones, but can't remember what they call them, and what they do to them! I bet someone here will know what to do!
I agree with Mum that the spuds this year often just shrivelled to nothing so were worthless, but only the other day, we noticed that Waitrose, were selling about six different types of very expensive small spuds, all with 'fancy' regional names, and costing about fifty pence per forkfull! They even had some 'Charlotte', which while being a second early, can still go on, and on, and on...
Another way to use them is in Mrs Growster's favourite recipe called 'Cheesy beef Carbonnade'. It's really
a big pan of minced beef, onion and a few herbs, with the small spuds popped in 20 mins before the end.
The whole then gets a simple handfull of grated Cheddar cheese chucked on the top immediately after serving up, and it's a lunch to die for! (In fact her original recipe asks for tinned spuds, and as she liked the idea of using the throwaways, she still gets a tin in for that purpose)!