thanks to Sarah Laskry for this recipe. My family loves it!!
2 lb small red bliss potatoes, scrubbed
¾ cup water
6 Tbsp olive oil, divided
1 tsp thyme
- kosher salt and pepper to taste
Preheat oven to 500F. Arrange potatoes on a cookie sheet, pour water into the pan, and wrap tightly with foil.Cook on the bottom rack of the oven until a knife slips into the potatoes easily, 25-30 minutes.
Remove foil and cool for 10 minutes.If any water has remained in the bottom of the pan, use papper towel to dry completely.Drizzle 3 tablespoons oil over potatoes and toss to coat.
Space potatoes out on cookie sheet and place another cookie sheet on top; press down firmly, flattening poatoes to 1/2 inch thick.Sprinkle with thyme, salt, and pepper, and drizzle the remaining 3 tablespoons oil evenly over poatoes.
Roast potatoes on top rack fro 15 minutes.Transfer potoatoes to bottom rack and continue to roast until well browned, 20-30 minutes. Serve hot.
Notes: you can make this into a dairy version: before potatoes in the oven the second time around, sprinkle parmesan cheese liberally.