Potatoes, Roasted, Smashed

Adjust oven racks to top and bottom positions and heat oven to 500. Arrange potatoes on rimmed baking sheet, pout 3/4 c water into baking sheet, and wrap tightly w aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily, 25-30 min. Remove foil and cool 10 min. If any water remains, blot dry. Drizzle 3 T oil over potatoes and roll to coat. Space evenly on baking sheet and place second baking sheet on tip; press down firmly, flattening potatoes until 1/3 to 1/2-inch thick. Sprinkle w thyme leaves and season generously w s&p; drizzle with remaining 3 T oil. Roast on top rack 15 min. Transfer to bottom rack and continue to roast until well browned, 20-30 min longer.

Potato 2 lb small (1.5-2″) Red Bliss
Olive Oil 6T
Thyme 1 tsp chopped fresh