Roasted Smashed Potatoes
"We love red potatoes especially the ones from our garden and I love this no fuss recipe that goes with everything! This recipe is designed to work with potatoes 1½ to 2 inches in diameter do not use potatoes any larger. It is important to cook the potatoes so that they will smash easily but do not overcook they should be able to hold their shape before smashing them. 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 potatoes or I use my fork."
- Ready In:
- 1hr 10mins
- Ingredients:
- 5
- Yields:
-
18 potatoes
- Serves:
- 4-6
ingredients
- 2 lbs potatoes (about 18 small Red scrubbed see note)
- 6 tablespoons olive oil (extra-virgin)
- 1 teaspoon thyme leaves (chopped fresh)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
directions
- Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheet, pour ¾ 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 through 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.
- Drizzle 3 tablespoons 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 leaves and season generously with salt and pepper drizzle evenly with remaining 3 tablespoons oil. Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer serve immediately.
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RECIPE SUBMITTED BY
oilpatchjo
Canada
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br />recipe#129579 by txzuckerbaeckerin started it all! I was so touched by the responses to my inquiries on Recipezaar. If it wasn't for the fact I lost my favourite cheesecake recipe and was determined to find one similar or the same I would not have found Reipezaar so I just have to tell my story. I had lost this recipe in moving and I bought several baking books and searched the web for months in my desperate search. Extremely late one night I found Recipezaar and posted my lost recipe as best as I could remember. The next day in the forum there it was posted the one and only lost cheesecake recipe. I knew it was the one from some of the ingredients. Several chefs gave me other recipes including New York Cheesecake by Tyler Florence which is wonderful as well which includes the Cherry Confit topping in the recipe which we adore. On September 19, 2006 this story had a happy ending with me finding my old cheesecake recipe. I thought I will never lose it again by posting it on Recipezaar.recipe #186938.That is why I'm hooked on this wonderful web site called Food! </p>
