Preheat the oven to 400 degrees F, so it’s good and hot when the potatoes are ready to go inside.
Next, add the potatoes with about a tablespoon of kosher salt to a large saucepan. Fill the saucepan with water, until it covers the potatoes with about an inch or two of water. Bring the potatoes to a boil. Reduce the heat and simmer for 15 to 20 minutes, or until tender enough to pierce with a fork.The cook time varies depending on the size of the potatoes. On average, it takes at least 15 minutes.
When the potatoes are tender, drain them well. Then toss them out onto a baking sheet.Using a glass or measuring cup, carefully press each potato firmly in the center until it flattens to about ½-inch thick. Use caution, the potatoes are hot and this process can be messy.
Drizzle the smashed potatoes with olive oil. The sprinkle the potatoes with thyme and season them with salt and pepper, to taste.
Roast the potatoes in the preheated oven turning them once about half-way through. Bake the potatoes until the skin has lightly browned; about 25 to 30 minutes.
Remove the sheet pan from the oven. Sprinkle the potatoes with parmesan cheese place them back into the oven for another 3 to 5 minutes, until the cheese melts and just starts to turn brown.
Serve them hot, sprinkled with extra salt such a sea salt or fleur de sel, if desired.
The cook time varies depending on the size of the potatoes. On average, it takes at least 15 minutes.Use caution when adding the salt in addition to the parmesan cheese. The parmesan cheese can have a salty bite the longer it is aged.Recipe adapted from Ina Garten.
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