Ingredients
- 2 pounds small red potatoes, 1-1/2 to 2-inch diameter
- ¾ cup water
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon fresh thyme or rosemary, minced
- kosher salt and pepper to taste
Recipe Description
These roasted smashed potatoes may not be the prettiest spuds on the block but their creamy flesh centers and crunchy, browned edges are sure to make them the belle at the dinner table. Small-sized red potatoes are first steamed in the oven until just tender. They are then rolled in olive oil, “smashed” into discs and baked further until beautifully browned and roasted. A simple dash of fresh herbs, salt and pepper provides a nice balance of seasonings.
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