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Roasted Smashed Potatoes Recipe

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This recipe for Roasted Smashed Potatoes is from Memories From My Childhood and Beyond..., 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds small Red Bliss potatoes, about 18, scrubbed, potatoes must be 1 1/2 to 2 inches in diameter - no larger
6 tbsp evoo
1 tsp chopped fresh thyme leaves
Kosher salt and ground black pepper
Directions:
Directions:
1. Adjust oven racks to top and bottom positions and preheat oven to 500ºF. Arrange potatoes on rimmed baking sheet, pour 3/4 cup water into baking sheet, and wrap tightly with aluminum foil to enclose sides. Cook on bottom rack until paring knife slips in and out of potatoes easily (poke through foil to test), about 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towels.

2. Drizzle 3 tbsp 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. You can also use a wide based meat mallet or potato masher to do this. Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tbsp evoo. Roast potatoes uncovered on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Check potatoes after 15 minutes, do not turn as you want the tops of the potatoes to be crispy. Serve immediately as they will toughen up if left to cool.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Fantastic! Worth the effort if you can make the rest of your dinner either in the toaster oven or on the stove. Don't compromise the temperature as it only works at 500 degrees.

 

 

 

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