Roasted Smashed Potatoes

You can always find new ways to cook red potatoes right? Especially if you are like me and buy the 10lb bag from Costco and it takes a month to use them all.

Roasted Smashed Potatoes (approx time - 90 minutes)

(This recipe is designed to work with potatoes 1 1/2 to 2 inches in diameter. It is important to make sure the potatoes are cooked through so that they will smash.)

2 pounds small red potatoes
6 tablespoons extra virgin olive oil
1 teaspoon chopped fresh thyme (optional)-i prefer granulated garlic on potatoes)
salt and pepper

1. Adjust oven racks to top and bottom positions and heat oven to 500.
2. Arrange potatoes on rimmed baking sheet, pour 3/4 cup water into baking sheet and wrap tightly with aluminum foil.
3. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25-30 minutes.
4. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
5. Drizzle 3 tablespoons oil over potatoes and roll to coat.
6. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick.
7. Sprinkle with thyme or garlic, season with salt and pepper and drizzle evenly the remaining 3 tablespoons of olive oil.
8. Roast potatoes on top rack for 15 minutes, then transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.

Delish!