1.5 cups extra-virgin olive oil
3 Tablespoons chopped fresh thyme leaves (or rosemary, or dill)
Kosher salt and ground black pepper
3 Tablespoons chopped fresh thyme leaves (or rosemary, or dill)
Kosher salt and ground black pepper
Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Place 10 lbs of potatoes in steamer pan, pour 1 cup water, and wrap tightly with aluminum foil. Do same for other 10 lbs of potatoes.
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 arrange on full sheet pans and let cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
Drizzle olive oil over potatoes and roll to coat. Space potatoes evenly on full sheet pan 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.
Adapted from America’s Test Kitchen with help from www.everydaytastes.com
What we learned
