Crispy Smashed Potatoes
2 pounds small red potatoes
6 tbsp extra virgin olive oil
1 tsp thyme leaves
fresh ground salt and pepper to taste
Preheat oven to 500 degrees (yes, five hundred). Place one oven rack in the top position and one in the bottom.
Clean the potatoes and place on baking sheet. Add 3/4 cup of water to the baking sheet, cover with foil and bake for 30 minutes. Let potatoes cool for 10 minutes and coat with 3 tbsp of oil. Place potatoes back onto baking sheet and smash with the bottom of a cup to about 1/3 to 1/2 inch thick. Drizzle with the remaining 3 tbsp olive oil and sprinkle with thyme, salt and pepper.
Place baking sheet back in the oven on the top rack and bake for 15 minutes. Then move to the bottom rack and bake for another 25-30 minutes until crispy brown.
(Recipe from Caramel Potatoes)
