Roasted Smashed Potaotes

By commercecook

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 used to "smash" the potaotes.

Ingredients

• 2 pounds small red potaotes
• 6 tablespoons exra virgin olive oil
• 1 teaspoon chopped fresh thyme
• Salt and Pepper
• I haven't tried these yet, but think I will add Parmesan cheese, as well.

Preparation

Step 1

Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheet, pour 3/4 cup water onto baking sheet and wrap tightly with aluminum foil. Cook on bottom rack until paring knife slips in and out of potaotes easily. (Poke through foil to test) 25-30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.

Drizzle 3 tablespoons olive 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 with thyme, season with salt and pepper to taste and drizzle evenly with remaining 3 tablespoons oil.

Roast potatoes on top rack for 15 minutes, then transfer potatoes to bottom rack and continue to roast until well browned, 20-30 minutes longer. Serve immediately.