Roasted Smashed Potatoes

I found this recipe in the Costco Connection magazine. I am planning to have these out for my Thanksgiving dinner and open house.

IMPORTANT:

• Do not use any potatoes larger than 2 inches in diameter.
• Cook potatoes thoroughly so they will smash.
• Remove the potatoes from the baking sheet as soon as they are done browning to avoid toughening.

You will need:

• 2 pounds small red potatoes
• 6 Tbsp extra virgin olive oil
• 1 tsp chopped fresh thyme
• salt and pepper to taste
• 3/4 cups water
• 2 baking sheets

1. Adjust oven racks to top and bottom positions and preheat oven to 500 degrees.
2. Arrange potatoes on a rimmed baking sheet.
3. Pour 3/4 cup water into baking sheet and wrapped tightly with aluminum foil.
4. cook on bottom rack until paring knife slips in and out of potatoes easily (poking through the foil) 25 - 30 minutes.
5. Remove foil and cool for 10 minutes. If any water remains, blot dry with paper towel.
6. Drizzle 3 Tbsp oil over potatoes and roll to coat.
7. Space potatoes evenly on baking sheet.
8. Place second baking sheet on top and press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 in thickness.
9. Sprinkle with thyme, salt and pepper to taste and drizzle evenly with remaining 3 Tbsp of oil.
10. Roast potatoes on the top rack for 15 minutes.
11. Transfer potatoes to bottom rack and continue to roast until well browned for 20 - 30 minutes.

I made these for dinner last night and the kids loved them. It's faster to use the second baking sheet to smash the taters but you can use an old-fashioned potato masher. I assure you your family will too.