Winter Recipe: Roasted Smashed Potatoes

The mashed potato is a thing of wonder, but to do it right is generally too much to ask on the average workday. Luckily our friends at America's Test Kitchen have devised this perfect compromise: five ingredients; no peeling; excellent flavor.

The recipe calls for Red Bliss potatoes of no more than two inches in diameter. The size of the potatoes is more important than the type, here -- baby Yukon Golds or other waxy potatoes would work, too. Enjoy!

Photo courtesy America's Test Kitchen
Photo courtesy America's Test Kitchen   

Roasted Smashed Potatoes
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. 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.

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