SERVES 4 TO 6
This recipe is designed to work with potatoes that are 1½ to 2 inches in diameter. Do not attempt it with potatoes that are over 2 inches. Remove the potatoes from the baking sheet as soon as they are done browning—they will toughen if left on the baking sheet for too long. A potato masher can also be used to “smash” the potatoes.
2 |
pounds small Red Bliss potatoes (about 18), scrubbed (see note) |
6 |
tablespoons extra-virgin olive oil |
1 |
teaspoon chopped fresh thyme leaves |
Kosher salt and ground black pepper |
1. Adjust the oven racks to the top and bottom positions and heat the oven to 500 degrees. Spread the potatoes on a rimmed baking sheet, pour ¾ cup water into the baking sheet, and wrap tightly with aluminum foil. Cook on the bottom rack until a skewer or paring knife slips in and out of the potatoes easily, 25 to 30 minutes (poke the skewer through the foil to test). Remove the foil and cool for 10 minutes. If any water remains on the pan, blot dry with a paper towel.
2. Drizzle 3 tablespoons of the oil over the potatoes and roll to coat. Space the potatoes evenly on the baking sheet. Place a second baking sheet on top; press down uniformly on the baking sheet until the potatoes are roughly ⅓ to ½ inch thick. Sprinkle with the thyme leaves and season generously with salt and pepper; drizzle evenly with the remaining 3 tablespoons oil. Roast the potatoes on the top rack for 15 minutes. Transfer the potatoes to the bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.