This recipe is designed to work with potatoes 1-1/2 to 2 inches in diameter; do not use potatoes any larger. It is important to thoroughly cook the potatoes so they will smash easily. Remove the potatoes from the baking sheet as soon as they are done browning - they will toughen if left too long. A potato masher can be used to "smash" the potatoes.
2 pounds small red potatoes
6 tbsp. extra virgin olive oil
1 tsp. chopped Fresh Thyme
Salt and Pepper to taste
Adjust oven racks to top and bottom positions and heat oven to 500 degrees F. Arrange potatoes on rimmed baking sheet and wrap tightly with aluminum foil. Cook on bottom rack until pariing knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
Drizzle 3 tbsp. oil over potatoes and roll to coat. 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. Sprinkle with thyme, season with salt and pepper to taste, and drizzle evenly with remaining 3 tbsp. oil.
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. Serve immediately.
Makes 4 to 6 servings.
recipe taken from The Costco Connection Nov. 2011