Roasted Smashed Potatoes

Ingredients

2 lb. baby red bliss or yukon gold potatoes 

(you want them to be small – like, golfball size – about 18 potatoes)

6 tbsp olive oil, divided

1 tsp fresh thyme, chopped 

(feel free to substitute with rosemary, basil, garlic, parmesan)

Salt and pepper, to taste

Directions

Preheat the oven to 500°F

Wash and scrub the potatoes and place them on a rimmed baking sheet pan

Fill the pan with 3/4 cup water and cover the pan tightly with aluminum foil

Place the potatoes on the bottom rack for 25-30 minutes or until they are tender (check by piercing through the foil with a knife)

Remove the potatoes from the oven and blot the remaining water with a paper towel

Allow the potatoes to cool for 10 minutes before coating them with 3 tbsp olive oil

Once the potatoes are coated in oil, smash each one with a potato masher (you could also use a fork or even the back of another sheet pan); you want them 1/3″ – 1/2″ thick

Drizzle the smashed potatoes with the remaining 3 tbsp olive oil

Sprinkle your herbs on the potatoes and season generously with salt and pepper

Place back in the oven on the top rack for 15 minutes and then lower to the bottom rack for an additional 20-25 minutes or until well browned