These potatoes are as much fun to make as they are to eat! After you boil them, you get to smash them before roasting. Although they sound a little like mashed potatoes, they really taste most like roasted potatoes, just a little more interesting.
kitchen gear
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Medium-sized pot
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Measuring cup
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Fork
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Pot holders
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Colander (optional)
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Rimmed baking sheet
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Drinking glass (optional)
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Measuring spoons
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Spatula
Ingredients
- 16 very small new potatoes, scrubbed
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1⁄2 teaspoon kosher salt
Instructions
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Put the potatoes in the pot and cover them with cold water.
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Put the pot on the stove and turn the heat to high.
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Bring the water to a boil, then turn the heat down to medium-low and cook until the potatoes are firm but slightly tender, 20-30 minutes (depending on the size of the potatoes).
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Carefully pour the potatoes into the colander and set them aside to cool for 10 minutes.
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Turn the oven on and set the heat to 425 degrees.
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Put the potatoes on the baking sheet and, using either the heel of your hand or the bottom of a drinking glass, smash the potatoes until they are 1⁄2-1 inch thick.
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Drizzle the potatoes with the olive oil and sprinkle with the thyme and salt.
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Once the oven temperature has reached 425 degrees, carefully put the baking sheet in the oven and roast until the potatoes are crispy and brown, 30-45 minutes. Serve right away.
Notes
TIP:
Leftovers? Just roast them again until they’re hot — they’ll be even crispier!
OR ELSE
No thyme? No problem! Try 2 teaspoons dried tarragon, rosemary, basil, or marjoram.
