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Roasted Smashed Potatoes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.239
Energy (kCal)721.813
Carbohydrates (g)1.4708
Total fats (g)81.075
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 - - - -
    olive oil 6 tablespoons 716.04 0.0 0.0 81.0
    thyme leaf 1 teaspoon chopped - - - -
    kosher salt 1 teaspoon - - - -
    black pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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