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Ingredients
- 2 1/2 2 1/2
- lb.
- new potatoes (about 20)
- kosher salt
- 3 3
- tbsp.
- olive oil
- 1 1
- tbsp.
- unsalted butter, melted
- 2 2
- large cloves garlic, pressed
- 2 2
- tsp.
- fresh thyme leaves
- 1 /4
- c.
- flat-leaf parsley, chopped
Preparation
Step 1
Heat oven to 450°F. Place potatoes in a large pot. Add enough water to cover by 2 in. and bring to a boil. Add 1 Tbsp salt, reduce heat, and simmer until tender, 15 to 22 minutes. Drain.Spread 1 Tbsp oil on a large rimmed baking sheet. Place each potato on the sheet and, with the bottom of a glass, gently press until crushed but still intact. Brush tops with 1 Tbsp oil and roast 25 minutes.In a small bowl, combine butter, garlic, thyme, and remaining Tbsp oil. Brush over potatoes, then roast, rotating the baking sheet once, until deep golden brown and crisp, 7 to 10 minutes. Toss with parsley and ¼ tsp salt.