Crispy Smashed New Potatoes

Name: Crispy Smashed New Potatoes
Yield: 18 potatoes
Ingredients: 2 lbs small Red Bliss potatoes (about 18 potatoes, 1.5 to 2 inches in diameter); 6 Tbsp extra virgin olive oil; 1 tsp chopped fresh thyme leaves; Kosher salt; Black pepper, freshly ground

5 ingredients•7 steps•18 potatoes

Cook's Illustrated, November/December 2010

Ingredients

- 2 lbs small Red Bliss potatoes (about 18 potatoes, 1.5 to 2 inches in diameter)
- 6 Tbsp extra virgin olive oil
- 1 tsp chopped fresh thyme leaves
- Kosher salt
- Black pepper, freshly ground

Instructions

1
Adjust oven racks to top and bottom positions and preheat oven to 500°F.
2
Arrange potatoes on rimmed baking sheet. Pour 3/4 cup water into baking sheet and wrap tightly with foil.
3
Cook on bottom rack until skewer slips in and out of potato easily, 25 to 30 minutes.
4
Remove foil and cool 10 minutes. Blot up any remaining water.
5
Drizzle 3 Tbsp olive oil onto potatoes and roll to coat. Space them evenly on baking sheet and place a second baking sheet on top of them. Press down firmly on top baking sheet to flatten potatoes to 1/3 to 1/2 inch thickness.
6
Sprinkle with thyme and season generously with salt and pepper. Drizzle remaining olive oil onto potatoes evenly.
7
Roast on top rack 15 minutes. Then transfer to bottom rack for another 20 to 30 minutes until well browned.