Roasted Smashed Potatoes Recipe

Kay’s Best Roasted Smashed Potatoes

2 pounds very small red potatoes

4-6 Tablespoons extra virgin olive oil

1 Tablespoon chopped fresh thyme

Kay’s Best Original or Lower Salt

Black pepper, freshly cracked

Adjust oven racks to top and bottom positions. Heat oven to 425. Wash potatoes and remove blemishes. Place on a large rimmed baking sheet (or cookie sheet) lined with heavy foil (makes clean up easier). Pour 3/4 cup water into baking sheet and wrap tightly with foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test). About 25-30 minutes. Blot any excess water with paper towel.

Drizzle 1-2 tablespoons oil over potatoes and roll to coat. Mash each potato to approximately 1/2” thick. I use a potato masher (as pictured). Sprinkle with thyme, Kay’s Best and pepper to taste. Drizzle with remaining oil. Roast potatoes on top rack for 15 minutes, then transfer to bottom rack and continue to roast until well browned, 20-30 minutes longer. Best served right away. We like Ranch dressing for dipping!