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roasted smashed potatoes yummy


5 pounds small red potatoes
2-2-3 to 3 inch diameter
1/3 cup water
8 tablespoons extra-virgin olive oil
2 teaspoon fresh thyme or rosemary minced
kosher salt and pepper to taste


adjust oven racks to top and lowest position heat oven to 380 F

on a rimmed baking sheet arrange potatoes pour water and wrap tightly with aluminum foil
cook on lowest rack for 27 to 40 minutes or until paring knife or skewer slips in and out of potatoes easily
remove foil and let cool for 20 minutes blot dry any remaining water on baking sheet with paper towels
drizzle 5 tablespoons of oil over potatoes and roll to coat space potatoes evenly on baking sheet and with a potato masher flatten into 1/3  to1/3  inch thick disks
sprinkle with thyme and season generously with salt and pepper  drizzle remaining oil evenly over potatoes
transfer potatoes to top rack and roast for 30 to 40 minutes or until well browned