Roasted Smashed Potatoes

On April 22, 2012 · 2 Comments

Ahhh, Sunday. My favorite day of the week. And, why do I like Sundays so much, you ask? Well, that’s simple. Sunday dinner! I think it goes back to when I was a kid and my mother would always make a great Sunday dinner. Sunday dinners make me feel all warm and fuzzy.

I came across these potatoes in an issue of Cooks Illustrated (one of my favorite cooking magazines). It was a little different than traditional roasted potatoes or mashed potatoes. And, the thought of smashing something…well, I kinda liked it!

Roasted Smashed Potatoes
Compliments of It’s a Keeper
Adapted from America’s Test Kitchen
www.everydaytastes.com

2 pounds small Red Bliss potatoes (about 18), scrubbed
6 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh thyme leaves
Kosher salt and ground black pepper

Adjust oven racks to top and bottom positions and heat oven to 500 degrees. 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 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 tablespoons 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 leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.

Is It a Keeper?

Ohhhh, these were so good! I typically use Rosemary when I make roasted potatoes, but the thyme was delicious with its hints of lemon. And, the potatoes themselves were creamy and dreamy. And, lets not forget the edges…they crisped up a little and had a little crunch.

Here’s what I want you to do…scroll up to the photo. Click on it to make it really, really big. Just look at that goodness! You need to see it up close and personal to appreciate it.

These potatoes would be a perfect side dish for steak! And, they’re so versatile. You could play around with the flavors, like adding rosemary or garlic. Or, rosemary and garlic! You could even top with sour cream and chives! The possibilities are endless! How would you change up the flavors?

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2 Responses to Roasted Smashed Potatoes

Patricia Hinojos says:

February 16, 2013 at 10:36 AM

Much like you, I am testing recipes I’ve collected (both from Pinterest and in my recipe box) to see if they are keepers. I made these potatoes last night, and my whole family loved them!! I am mentioning your blog in mine today, and wanted to give you a shout-out. Thanks for your diligence and faithfulness to your project; it’s inspiring!

Thank you,
Patty

Reply
- Christina says:
  
  February 16, 2013 at 10:45 AM
  
  Thank you so much for the very kind words, Patty! We recipe hoarders need to stick together! Thanks for the shout out too! I’ll be sure to stop by your blog today!
  
  Reply