Chef Paulette's Roasted Smashed Potatoes w Olive Oil & Thyme 8/5 - WSMV News 4

Chef Paulette's Roasted Smashed Potatoes w Olive Oil & Thyme 8/5/15

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Roasted Smashed Potatoes w Olive Oil & Thyme

2-3 pounds mini red or gold potatoes
1/4 cup or more olive oil
handful of thyme sprigs
salt & pepper to taste

Preheat oven to 400 degrees F.

Rinse the potatoes and place in a medium saucepan and cover with cool water. Add a sprinkling of salt. Bring to a boil and cook potatoes until tender. Drain and let cool a few minutes.

Drizzle some olive oil in a sheet pan or casserole dish. Press each potatoes between your fingers to “smash them,” pulling them apart a little. Add smashed potatoes to the oil-lined pan and spread out in one layer. Season with salt & pepper, drizzle a little more olive oil and scatter thyme sprigs on top. Roast in oven for about 30-40 minutes until golden and starting to crisp. Remove browned thyme sprigs before serving.
 

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