Roasted Smash Potatoes

Ingredients 2 pounds Small red bliss potatoes 1 1/2 to 2" in diameter, scrubbed 6 tablespoons extra virgin olive oil 1 teaspoon fresh thyme leaves, chopped Kosher salt and pepper

Instructions 1. Adjust oven racks to top and bottom positions and heat oven to 500. 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 throught 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. 2. Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and cover with foil. With your hand, flatten each potato to about 1/2 thick. 3. Heat oven to 450. If you have a convection oven, set the temperature to 400. Sprinkle the potatoes with salt and pepper and pour remain oil over them, gently lifting them to be sure some of the oil goes underneath them. 4. Roast the potatoes until they are crispy and deep brown around the edges, about 30 minutes in a convection oven and 30 to 40 minutes in a conventional oven.

Description A great way to serve potatoes

Servings

I would figure two per person.

Notes I combined two recipes to get what I wanted. They can be prepared up to the "smashing", refrigerated and brought to room temperature before the roasting part. I can never make enough of these. I find that it works perfectly to steam the potatoes on the stove top which is much easier than the process above.