Roasted Smashed Potatoes

My helpers mashing the potatoes. The pan can be hot, so we put some oven mitts on top of the 2nd baking sheet so that the kids could press down more easily. 

This is a recipe from America's Test Kitchen, and a different way of cooking potatoes. I used Klondike Rose Potatoes for this recipe, but you could probably use any other red potato. You can also adapt the amount of potatoes based on what you need. I just cooked 8 Klondike Rose potatoes (which are smaller red potatoes).


Roasted Smashed Potatoes (~adapted from America's Test Kitchen)

Ingredients:

• two pounds small red potatoes unpeeled
• 6 tablespoons extra virgin olive oil
• 1 teaspoon chopped fresh thyme
• salt and pepper

Directions:

1. Adjust racks to top and lowest positions and heat oven to 500 degrees (I set my oven temperature to 475)
2. Placed potatoes on foil, poured 3/4 cup water into foil sheet, and tightly wrapped the potatoes with water. Bake on lower rack for 25-30 min (I baked for 20 min), until knife can easily go through center of the potato.
3. Remove foil and excess water. Pat potatoes dry. Let cool for 10 min. 
4. Drizzle potatoes with 3 tablespoons olive oil and roll to coat. 
5. Spread potatoes out on pan, and place a second baking sheet on top to flatten the potatoes about 1/3 to 1/2 inch thick.
6. Sprinkle with thyme, season with salt and pepper, and drizzle with remaining 3 tablespoons of olive. 
7. Roast potatoes on upper rack for additional 15 min. 
8. Recipe also calls for them subsequently roasting it on the lower rack for additional 20-30 min, but I didn't do this.