WHY THIS RECIPE WORKS:
Yes, you can savor the creamy, smooth texture of mashed potatoes and the satisfying crunch of deep-fried spuds in one foolproof recipe. Success started with choosing the right potato; only small red potatoes, with their moist texture and thin skin, fit the bill. Before we could begin smashing, we needed to soften them, so we parcooked them, covered, on a baking sheet. Unlike boiling, which washed out flavor, this steaming approach kept the potatoes earthy and sweet. After a short rest (very hot potatoes crumbled apart when smashed), we drizzled them with olive oil and smashed them all at once by placing a second baking sheet on top and pushing down evenly and firmly. After adding chopped fresh thyme and more olive oil, and another stint in the oven, we ended up with browned, crisped potatoes that were super-creamy inside. Use small red potatoes measuring 1 to 2 inches in diameter. Remove the potatoes from the baking sheet as soon as they are done browning—they will toughen if left for too long.
SERVES: 4
TOTAL TIME: 1 hour 30 minutes
INGREDIENTS:
- 2 pounds small red potatoes, unpeeled
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh thyme
- Salt and pepper
INSTRUCTIONS:
- Adjust oven racks to top and lowest positions and heat oven to 500 degrees.
- Arrange potatoes on rimmed baking sheet, pour ¾ cup water into sheet, and wrap tightly with aluminum foil. Cook on lower rack until paring knife can be slipped into and out of center of potatoes with very little resistance (poke through foil to test), 25 to 30 minutes.
- Remove foil and let cool for 10 minutes. If any water remains on sheet, blot dry with paper towel.
- Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly on sheet and place second baking sheet on top.
- Press down firmly on second sheet, flattening potatoes until ⅓ to ½ inch thick. Sprinkle with thyme, season with salt and pepper, and drizzle evenly with remaining 3 tablespoons oil.
- Roast potatoes on upper rack for 15 minutes, then transfer potatoes to bottom rack and roast until well browned, 20 to 30 minutes.
- Serve immediately.
