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Crispy smashed Potatoes Recipe

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This recipe for Crispy smashed Potatoes, by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Julia Little

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds Red Bliss potatoes about 18 scrubbed
6 Tbsp extra virgin olive oil
1 tsp chopped thyme leaves
Kosher salt

Directions:
Directions:
Adjust oven racks to top and bottom positions and heat oven to 500 F. Arrange potatoes on rimmed baking sheet pour 3/4 cup water into pan and wrap tightly with aluminum foil. Cook on bottom rack until paring knife slips in and out of potatoes easily. 25 to 30 minutes. (poke through foil to test) Remove foil and cool 10 minutes If any water remains on baking sheet blot dry with paper towel.
Drizzle 3 Tbsp oil over potatoes and roll to coat. Space potatoes evenly on sheet and place second baking sheet on top, press down firmly on baking sheet on top, flattening potatoes until 1/3 to 1/2 inch thick. Sprinkle with thyme leaves and season generously with salt. drizzle evenly with remaining 3 Tbsp oil. Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and roast until well browned 20 -30 minutes longer. Serve immediately.

Number Of Servings:
Number Of Servings:
6

 

 

 

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