Preheat the oven to 500F
Wash and scrub the potatoes and place them on a rimmed baking sheet pan
Fill the pan with 3/4 cup water and cover the pan tightly with aluminum foil
Place the potatoes on the bottom rack for 25-30 minutes or until they are tender (check by piercing through the foil with a knife)
Remove the potatoes from the oven and blot the remaining water with a paper towel
Allow the potatoes to cool for 10 minutes before coating them with 3 tbsp olive oil
Once the potatoes are coated in oil, smash each one with a potato masher (you could also use a fork or even the back of another sheet pan); you want them 1/3 – 1/2 thick
Drizzle the smashed potatoes with the remaining 3 tbsp olive oil
Sprinkle your herbs on the potatoes and season generously with salt and pepper
Place back in the oven on the top rack for 15 minutes and then lower to the bottom rack for an additional 20-25 minutes or until well browned
Originally Submitted
9/30/2013
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