Potatoes, Roasted Smashed

By á-2068

** Very good, but be sure to allow enough time for cooking**
This recipe is designed to work with potatoes 1 1/2 to 2 inches in diameter; do not use potatoes any larger. It is important to thoroughly cook the potatoes so that they will smash easily. Remove the potatoes from the baking sheet as soon as they are done browning - they will toughen if left too long. A potato masher can also be sued to "smash" the potatoes

Ingredients

• 2 pounds small Red Bliss potatoes (about 18), scrubbed
• 6 Tbsp. extra virgin olive oil
• 1 tsp. chopped fresh thyme leaves
• Kosher salt
• Black pepper

Preparation

Step 1

1. Cut scrubbed potatoes in 3/4 to 1" slices.

2. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheet, pour 3/4 C 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.

3. Drizzle 3 Tbsp. oil over potatoes and roll to coat. Space potato rounds evenly on baking sheet and place second baking sheet on top (or may use potato masher); press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 Tbsp. oil. Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately