Smashed Fingerling Potatoes
Makes 4-6 servings (definitely 4 with my family!)
2 pounds fingerling, baby russet, or blue potatoes
2 tablespoons fresh thyme (or 1 tablespoon dried – tastes just as good!)
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
2. Wash and completely dry the potatoes. Poke holes in all of the potatoes using a fork. Preroast them whole for 30 minutes until just tender.
3. Remove the potatoes from the oven and smash them using a fork or the back of a measuring cup to form a flat, rustic shape.
4. Sprinkle potatoes with olive oil, salt, and thyme leaves. Toss well to coat evenly. Return them to the oven for 20 to 25 minutes until the potatoes become crisp and golden brown and delicious.