This recipe is for smashed, not mashed, potatoes. Multicolored potatoes are flattened, seasoned, and roasted until crisp. Top with sour cream and chives when serving.
Directions
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Heat oven to 425 degrees.
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Bring potatoes to a boil in a large pot of water generously seasoned with salt. Cook until fork tender, about 8 minutes. Drain and let cool slightly, about 10 minutes.
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Drizzle two rimmed baking sheets with 1 to 2 tablespoons oil each. Arrange potatoes on baking sheet and lightly crush each potato with the heel of your hand until potatoes are about ½ inch thick. Brush potatoes with remaining oil. Season with salt and pepper and sprinkle with thyme. Roast, turning halfway through baking time, until golden and crisp, about 25 minutes.
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Serve with sour cream and chives, if desired.
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