Roasted Smashed Potatoes
These potatoes are as much fun to make as they are to eat! After you boil them, you get to smash them before roasting. Although they sound a little like mashed potatoes, they really taste most like roasted potatoes, just a little more interesting.
- 16 very small new potatoes, scrubbed
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1⁄2 teaspoon kosher salt
Put the potatoes in the pot and cover them with cold water.
Put the pot on the stove and turn the heat to high.
Bring the water to a boil, then turn the heat down to medium-low and cook until the potatoes are firm but slightly tender, 20-30 minutes (depending on the size of the potatoes).
Carefully pour the potatoes into the colander and set them aside to cool for 10 minutes.
Turn the oven on and set the heat to 425 degrees.
Put the potatoes on the baking sheet and, using either the heel of your hand or the bottom of a drinking glass, smash the potatoes until they are 1⁄2-1 inch thick.
Drizzle the potatoes with the olive oil and sprinkle with the thyme and salt.
Once the oven temperature has reached 425 degrees, carefully put the baking sheet in the oven and roast until the potatoes are crispy and brown, 30-45 minutes. Serve right away.
Leftovers? Just roast them again until they’re hot — they’ll be even crispier!
No thyme? No problem! Try 2 teaspoons dried tarragon, rosemary, basil, or marjoram.