Ahhh, Sunday. My favorite day of the week. And, why do I like Sundays so much, you ask? Well, that’s simple. Sunday dinner! I think it goes back to when I was a kid and my mother would always make a great Sunday dinner. Sunday dinners make me feel all warm and fuzzy. These Roasted Smashed Potatoes make me feel all warm and fuzzy.
Roasted Smashed Potatoes These Roasted Smashed Potatoes have crispy edges and soft creamy interior! Course: Side Dish Cuisine: American Keyword: potato Prep Time: 5m Cook Time: 85m Total Time: 90m Servings (change # to adjust recipe measurements): 6 servings Author: Christina Hitchcock – 2 pounds small red potatoes scrubbed, about 18 – 6 tablespoons olive oil – 3/4 cup water – 1 teaspoon fresh thyme leaves chopped – Salt and pepper to taste 1) Adjust oven racks to top and bottom positions and heat oven to 500 degrees. 2) Arrange potatoes on rimmed baking sheet. 3) Pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. 4) 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. 5) Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel. 6) Drizzle 3 tablespoons oil over potatoes and roll to coat. 7) 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. 8) Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. 9) Roast potatoes on top rack 15 minutes. 10) Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately. calories 229 carbohydrates 24 protein 2 fat 14 saturated_fat 1 sodium 29 potassium 687 fiber 2 sugar 1 vitamin_a 0.5 vitamin_c 16.4 calcium 1.5 iron 6.9