Ingredients

The following ingredients have 4 Servings
  • 2 pounds Small Red Potatoes
  • 6 Tablespoons Olive Oil
  • 3/4 cup water
  • 1 teaspoon fresh thyme leaves (chopped)
  • Salt (To Taste)
  • Pepper (To Taste)

Instruction

  • Adjust oven racks to top and bottom positions and heat oven to 500 degrees.
  • 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.