Ingredients
- 2 pounds small red potatoes
- 6 tbsp. extra virgin olive oil
- 1 tsp. chopped thyme
- Salt and pepper
Preparation
Step 1
Adjust oven racks to top and bottom positions and heat oven to 500F. Arrange potatoes on rimmed baking sheet, pour 3/4 cup water into baking sheet and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test) 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
Drizzle 3 tbsp. of oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. Sprinkle thyme, season with salt and pepper to taste and drizzle evenly with remaining 3 tbsp. of oil.
Roast potatoes on top rack for 15 minutes, then transfer potatoes to bottom rack and continue to roast until well browned 20 to 25 minutes longer. Serve immediately.