ShaindyN06/21/11




thanks to Sarah Laskry for this recipe. My family loves it!!






  • SERVING/YIELD
    -


  • PREP TIME









  • COOK TIME









  • LEVEL

    Medium



  • BLESSING
    Unknown


  • RECIPE
    #8914





















  • ShaindyN











INGREDIENTS













  • 2 lb small red bliss potatoes, scrubbed










  • ¾ cup water










  • 6 Tbsp olive oil, divided










  • 1 tsp thyme










  • - kosher salt and pepper to taste










  1. 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.



  2. 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.



  3. 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.



  4. 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.



  5. Notes: you can make this into a dairy version: before potatoes in the oven the second time around, sprinkle parmesan cheese liberally.















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