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Instructions |
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Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheet, pour 3/4 cup water into baking sheet and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out or potatoes easily, 25 to 30 minutes. Remove foil and cook 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
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Drizzel 3 Tbs oil over potatoes and roll to coat. Space potatoes evely 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.
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Sprinkle with thyme, season with sald and pepper to taste, and drizzle evely with remaining 3 Tbs oil.
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Roast potatoes on top rack for 15 minutes, then transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.
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Originally Submitted
10/30/2011
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