Try these smashed and roasted potatoes for a different take on the traditional roasties. With crisp outsides and really tender insides, they are a delicious side dish.
Place potatoes in a large pot. Add enough water to cover and bring to a boil. Add salt, reduce the heat, and simmer until tender, 15 to 22 minutes. Drain well.
Spread 1 Tbsp oil on a large rimmed baking sheet. Place each potato on the sheet and, with the bottom of a glass, gently press until crushed but still intact. Brush tops with 1 Tbsp oil and roast 25 minutes.
In a small bowl, combine butter, garlic, thyme, and the remaining oil. Brush over potatoes, then roast, rotating the baking sheet once, until deep golden brown and crisp, 7 to 10 minutes. Toss with parsley and ¼ tsp salt.