Roasted Smashed Potatoes and Ketchup

 Source - Cook's Illustrated Magazine / Nov - Dec 2010

This recipe is designed to work with potatoes 1½ to 2 inches in diameter; do not use potatoes any larger. It is important to thoroughly cook the potatoes so that they will smash easily. Watch the potatoes carefully in the last 20-30 minutes - they should be well-browned and crispy but not burnt (it may be necessary to remove smaller potatoes that are done early).  A potato masher can also be used to “smash” the potatoes.

Ingredients:

4 pounds small Red Bliss potatoes (about 30 - 35), scrubbed (see note)
3/4 cup tablespoons extra-virgin olive oil
2 teaspoon chopped fresh thyme leaves
Kosher salt and ground black pepper

Equipment:

3 rimmed sheet pans, or 2 rimmed pans and a potato masher (or something else that can smash potatoes flat!)

Method:

1. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheets, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Switching pans half way through cooking time, cook on bottom and middle rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.

2. Using 6 Tbs oil, drizzle 3 tablespoons oil over each pan of potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. 

Sprinkle pans with thyme leaves and season generously with salt and pepper; using 6 tablespoons oil, drizzle each pan evenly with 3 tablespoons. 

Roast first pan of potatoes on top rack 15 minutes. After 15 minutes, transfer pan to bottom rack to continue to roast until well browned, 20 to 30 minutes longer. Meanwhile, place the second pan on the top rack to roast for 15 minutes.  After 15 minutes, transfer second pan of potatoes to the lowest available rack and continue to roast for 20-30 minutes.  As potatoes finish roasting, transfer them to a serving dish and keep warm.  Serve as appetizer with Ketchup.