by Sarah Steimer
- 8-10 small potatoes such a Yukon Gold or German butterball
- olive oil
- coarse salt and fresh pepper
- leaves from 5 sprigs thyme
Preheat the oven to 450 degrees.
Add the potatoes to a medium pot of boiling, salted water. Boil for about 15 minutes, or until the potatoes are soft when pierced with a fork. Drain.
Place the potatoes on a parchment-lined baking sheet. Use a cup or another flat object to gently crush the potatoes so the skin cracks open. Drizzle with olive oil and season with the salt, pepper and thyme leaves. Roast for about 25-30 minutes, or until the skins are crispy and browned.
Makes about 2-4 servings as a side.