Crispy Smashed Potatoes~

Adapted from a Fine Cooking recipe


12-15 red or yellow new (or baby) potatoes
Kosher Salt
Butter
Olive oil

Fresh thyme leaves, optional


Boil potatoes till fork tender. Drain and allow to cool.


Preheat oven to 450º. Cover a large rimmed baking sheet with foil. Melt a few pats of butter in the pan while oven preheats. Swish it around so butter covers foil.


Smash potatoes with flat side of meat tenderizer or large knife to about 1/2 inch thick. Place potatoes on baking sheet. Drizzle with olive oil and sprinkle with kosher salt and thyme if desired. Roast for 20-25 minutes, flip and roast till browned and crispy, about 20-25 minutes longer.

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