• Place potatoes in a large pot and cover with 2 inches cold water. Bring to a boil and cook 18 minutes. Drain and place on a baking sheet.

  • Allow to cool 5 minutes. Using the back of a measuring cup, press down on each potato to flatten to 1/2 inch (skin will crack).

  • In a large skillet, heat 2 tbsp of the olive oil over medium-high heat. Place a third of the potatoes in skillet. Fry 4 minutes on one side, until skin is crispy. Flip and season crispy side with 1/8 tsp salt. Fry another 4 minutes. Place on a platter and sprinkle non-seasoned side with 1/8 tsp of the salt and freshly cracked pepper. Repeat with 2 more batches, adding 2 tbsp olive oil per batch. Scatter thyme and rosemary on top of potatoes.

Nutrition Facts

140 calories; 7 g total fat; 0 mg cholesterol; 170 mg sodium. 18 g carbohydrates; 2 g protein;