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Thursday, November 13, 2014

Roasted Smashed Potatoes

Yet another variation on the theme of twice cooked potatoes.  This one is a variation on the Cook's Illustrated recipe, but without a time saving difference.  I microwave the potatoes for the first baking.  You can make this for any number of people--but they are best the day you make them.  The microwaving can be done ahead of time.

  •  Small Red Bliss potatoes
  •   Olive oil
  •   chopped fresh thyme leaves
  •   salt and pepper


1. Microwave until paring knife or skewer slips in and out of potatoes easily.  This will be less time than to cook them fully, so you have to check them a couple of times.

2. Preheat oven to 450 degrees.  Drizzle olive 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 some more 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.

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