These crispy red smashed potatoes are brushed with olive oil and seasoned with my grandmother's spice mixture. They are baked to golden perfection and topped with a sprinkling of Asiago cheese and fresh Thyme.
Place the potatoes in a large pot of cold water. Bring the potatoes to a boil and stir in 1 teaspoon of salt for each quart of water. Boil for 20 minutes, or until fork tender. Drain.
Preheat oven to 450 degrees.
Drizzle 1 Tablespoon of olive oil onto the bottom of 2 baking sheets and use a pastry brush (or paper towel) to spread it evenly.
Create 4 rows of 3 potatoes and use a potato masher to push them down onto the pan. Use the pastry brush to brush remaining 2 Tablespoons of oil over each potato, then sprinkle with seasoning.
Bake for 15 minutes. Remove from the oven and sprinkle the tops with Asiago if desired. Bake for 5 more minutes. Remove from the oven, and serve on their own or with sour cream!
Notes
Redmond Real Salt is my salt of choice in this recipe and makes a *huge* difference over regular table salt.