Roasted Smashed Red Potatoes

Alyson Stringer (originally from americastestkitchen.com)

Yield: 4-6 servings

I first introduced these at the Bone Hill Hunting Club in 2015 and they were a HUGE hit — the crisp of a fry combined with the soft of a mashed potato. I rarely have fresh thyme, so I just use a fave seasoning blend. My favorites are… Uncle Bob's Spicy (http://unclebobsonline.com/spices/) and Fire & Smoke Society The Usual (https://bit.ly/fstheusual). (Nov 2022)

2 lbs small red/new potatoes (about 18), scrubbed

6 Tbsp extra virgin olive oil

1 tsp fresh thyme, chopped

Kosher salt

Freshly ground black pepper

Adjust oven racks to top and bottom positions. Heat to 500°F. Arrange potatoes on rimmed baking sheet, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in-out of potatoes easily (poke through foil to test), 25-30 minutes.

Remove foil, cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.

Drizzle 3 Tbsps oil over potatoes and roll to coat (or coat with olive oil sprayer). Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3-1/2 inch thick. Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 Tbsp oil.

Roast potatoes on top rack 15 minutes. [Alyson: Watch them, as some ovens start to burn the skins before the 15 is up.]

Transfer potatoes to bottom rack and continue to roast until well browned, 20-30 minutes longer. Serve immediately.

Notes: This recipe is designed to work with potatoes 1½ to 2 inches in diameter; do not use potatoes any larger. [Alyson: I cut big ones in half and place cut side down.]

It is important to thoroughly cook the potatoes so they will smash easily.

Remove potatoes from the baking sheet as soon as they are done browning—will toughen if left too long.

A potato masher can also be used to “smash” the potatoes.