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Roasted Smashed Potatoes Recipe

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This recipe for Roasted Smashed Potatoes is from The Cookbook Legacy, 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 lbs small Red Potatoes (red bliss)
6 tbsp olive oil
1 small bunch fresh thyme
Kosher salt
Ground black pepper
Directions:
Directions:
Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange clean 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 slips in and out easily (poke thru the foil), 25-30 minutes. Chop 1 tsp fresh thyme leaves. Once potatoes are cooked, remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel. 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 reserved 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, 20-30 minutes longer. Adapted from American’s Test Kitchen.

 

 

 

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