Smashed Potatoes

My friend, Jessica, was adamant that these are smashed potatoes, not mashed potatoes. At first I didn't understand the distinction, but now I do and it's a good one!

Smashed Potatoes

adapted from Cooking Magazine

Preheat oven 500º

Place on a large cookie sheet (use one with a lip):
8-12 small red potatoes
3/4 cups water
Cover with aluminum foil and bake for 20-25 minutes, or until a fork can be smoothly inserted. Remove from oven.

After letting potatoes cool for 10 minutes, coat with:
2-3 tablespoons olive oil
Using a potato smasher, smash each individual potato.

Once all are smashed, sprinkle atop each potato:
salt
pepper
fresh thyme
Place back in oven and let bake for an 30 additional minutes. Reduce heat to 350º and let bake 20 minutes more.

Eat up!