from America's Test Kitchen
1. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheet, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Cook on bottom 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. Drizzle 3 tablespoons oil over 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 with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.
best to use potatoes that ate 2 inches or less in diameter. If using larger potatoes, adjust baking times.
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Serving Size: 1 Serving (305g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 889 | ||
Calories from Fat: 731 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.2g | 108 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 59.1g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 53.8mg | 2 % | |
Potassium 945.4mg | 25 % | |
Total Carbohydrate 39.2g | 12 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 34.2g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 889
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