Friday, December 26, 2008
Recipe serves 6.
3 pound (1.5 kg) small-sized round, waxy potatoes
2 tablespoons extra virgin olive oil
Handful small thyme sprigs
1. Preheat oven to 475 degrees F (240 degrees C). Line a baking tray with baking paper.
2. Cook potatoes in salted boiling water until tender but not split. Drain and allow to cool a little. Place potatoes on paper, with a little room to spread. Smash potatoes with a potato masher, or place a tea towel over them and hit hard with the heel of your hand so they split and spread without breaking apart. Drizzle with oil, sprinkle with salt and scatter with thyme.
3. Bake for 25 to 30 minutes, or until potatoes are golden and crisp at the edges. Serve immediately.