Adjust oven racks to top and lowest positions and heat oven to 500 degrees. Place potatoes and water in 12" inch skillet and bring to simmer over medium high heat.
Reduce heat to medium low, cover, and continue to simmer until paring knife can be slipped easily in and out of potatoes, 20 to 25 minutes.
Uncover and let cool for 10 minutes. Drain potatoes and return to skillet.
Drizzle 1 1/2 tablespoons oil over potatoes and toss to coat. Space potatoes evenly in skillet and use bottom of greased 1 cup dry measuring cup to flatten potatoes to 1/2 inch thickness. Sprinkle with thyme and season with salt and pepper; drizzle evenly with remaining 1 1/2 tablespoons oil.
Roast potatoes on top rack for 10 minutes. Transfer potatoes to lowest rack and continue for 5 minutes.
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|Serving Size: 1 Serving (248g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 185 (55%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 516mg||18 %|
|Potassium 1032.7mg||27 %|
|Total Carbohydrate 36.1g||11 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 32.2g|
|Protein 4.3g||6 %|
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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: 338
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