Seriously, could not be easier and they are D-Lish... as long as you keep in mind my love of all things potato. Originally from America's Test Kitchen.
2lbs Red Potatoes
2/3 C Water
Olive Oil
Thyme
Salt n' Pepper
Oven to 500 - yes, 500 degrees. Oven racks should be placed on the tippy top and the very bottom.
Place potatoes on a baking sheet and pour water into the bottom. Tightly cover with foil and bake for about 30min.
Remove from oven, discard foil and allow to cool for about 10min. If any water remains in the bottom of pan, use paper towels to remove. Sprinkle with olive oil and roll to coat (about 3Tbsp). Using the bottom of a measuring cup, squash each potato until they are about 1/2" thick. Sprinkle with thyme, salt and pepper and then add about 3 more Tbsps of olive oil.
Return potatoes to the oven on the top rack for 15 minutes. Then Bottom rack for 20-30 minutes or until they are golden brown.
Serve immediately.
SO creamy and crunchy and delicious. Seriously, the best red tater ever.
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