Roasted Smashed Potatoes

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.

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Nutrient	Quantity
Total fats	81.075 g
Protein	0.239 g
Carbohydrates	1.4708 g
Energy	721.813 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6199 g
Water	0.2866 g
Aspartic acid	0.0325 g
Calcium, Ca	10.999 mg
Lutein + zeaxanthin	10.442 g
Fiber, total dietary	0.5819 g
Fatty acids, total saturated 22:0	0.1045 g
Carotene, beta	7.13 g
Niacin	0.0263 mg
Vitamin A, RAE	0.621 g
Arginine	0.0071 g
Riboflavin	0.0041 mg
Tocopherol, beta	0.0891 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0035 g
Fatty acids, total saturated 20:1	0.2519 g
Glutamic acid	0.0325 g
Sodium, Na	2.08 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0183 g
Total lipid (fat)	81.075 g
Manganese, Mn	0.2933 mg
Fructose	0.0053 g
Proline	0.0325 g
Fatty acids, total saturated 16:0	9.1572 g
Fatty acids, total saturated 8:0	0.0023 g
Sucrose	0.0005 g
Choline, total	0.5029 mg
Sugars, total	0.0147 g
Serine	0.0094 g
Fatty acids, total saturated 10:0	0.0008 g
Fatty acids, total saturated 18:0	1.5894 g
Vitamin B-6	0.0067 mg
Selenium, Se	0.1127 g
Ash	0.1033 g
Fatty acids, total saturated 18:1 undifferentiated	57.7428 g
Pantothenic acid	0.0322 mg
Phenylalanine	0.0103 g
Copper, Cu	0.0306 mg
Betaine	0.2857 mg
Thiamin	0.0025 mg
Methionine	0.0022 g
Iron, Fe	0.6769 mg
Carbohydrate, by difference	1.4708 g
Phosphorus, P	3.634 mg
Folate, total	0.391 g
Tocopherol, gamma	0.8232 mg
Lycopene	0.46 g
Alanine	0.0142 g
Valine	0.0126 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	7.9232 g
Glycine	0.0101 g
Carotene, alpha	0.276 g
Glucose (dextrose)	0.0055 g
Fatty acids, total saturated 14:0	0.0007 g
Zinc, Zn	0.0274 mg
Isoleucine	0.0084 g
Fatty acids, total saturated 12:0	0.0021 g
Fatty acids, total polyunsaturated	8.5466 g
Fatty acids, total saturated 14:1	0.0004 g
Fatty acids, total polyunsaturated 17:1	0.1013 g
Leucine	0.0233 g
Tocotrienol, alpha	0.0195 mg
Vitamin A, IU	12.581 IU
Folate, DFE	0.391 g
Tryptophan	0.0013 g
Phytosterols	181.126 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0149 g
Fatty acids, total saturated 20:0	0.3353 g
Fatty acids, total saturated 6:0	0.0003 g
Tyrosine	0.0111 g
Vitamin K (phylloquinone)	52.5271 g
Fatty acids, total saturated	11.2165 g
Histidine	0.0037 g
Fatty acids, total monounsaturated	59.1154 g
Threonine	0.0056 g
Folate, food	0.391 g
Fatty acids, total polyunsaturated 17:0	0.0178 g
Cryptoxanthin, beta	0.575 g
Vitamin E (alpha-tocopherol)	11.6474 mg
Magnesium, Mg	3.933 mg
Lysine	0.0056 g
Potassium, K	31.377 mg
Cystine	0.0032 g
Fluoride, F	0.7866 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	6 tablespoons	716.04	0	81
Potato	2	0	0	0
black pepper	1 teaspoon	5.773	1.4708	0.075
thyme leaf	1 teaspoon	0	0	0
kosher salt	1 teaspoon	0	0	0