Some ragged edges after pressing the potato flat are okay.
- Unpeeled potatoes, boiled until soft, about 15 minutes
- Extra virgin olive oil
- Drain and dry boiled potatoes and dry well. Grease a sheet pan with some oil and put the potatoes on the pan. Using the bottom of a heavy glass, gently smash each potato, pressing it down to the thickness of less than an inch. (I have a glass with a design in the bottom, which leaves a nice impression.)
- Drizzle with oil and place o top rack of a 450 degree oven. Roast until the exteriors are golden and crunchy about 20-25 minutes. Salt, pepper and serve.
- Kitchen Notes: Top with Thyme-Butter if desired. Combine 2 tsp. thyme leaves, minced, 1 small shallot, peeled and minced, 1 tsp. freshly squeezed lemon juice and a splash of Champagne or white-wine vinegar. Add to 6 Tbs. unsalted butter using a chef’s knife. Form in to a rough log, wrap in plastic wrap and refrigerate until ready to use. (Recipe from Sam Sifton of New York Times.)