2 pounds small red potatoes (or red and yellow)
6 tablespoons extra-virgin olive oil
1 teaspoon minced fresh thyme
Kosher salt and pepper
1. Adjust oven racks to top and lowest position and heat oven to 500 degrees. Arrange potatoes on a rimmed baking sheet, pour 3/4 cup water into baking sheet, and wrap tightly with aluminum foil. Cook on lowest rack until paring knife or skewer slips in and out of potatoes easily (poke though foil to test, 25 to 30 minutes. Remove foil and cool for 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
2. 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 and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. Roast potatoes on top rack for 15 minutes. Transfer potatoes to lowest rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.
(From America's Test Kitchen)
No comments:
Post a Comment