The best potatoes...EVER!

I made these tonight on a whim that we needed a different version of potatoes for Father's day dinner.  I had purchased a bag of small red potatoes last week and knew I could pan-fry them from a previous recipe's experience, but that recipe needed more flavor.

I dug the recipe out of a folder and started working my own magic, only using their cooking methods.  I couldn't get enough of them!!  Rob thought they were really, really good, Lauren chowed down on them and Alex got picky enough to say he didn't like them... meh, what ever, picky child!

So here goes...the best potatoes, EVER!

Pan-Fried Smashed Potatoes

1 pre-packaged bag of small red round potatoes (no bigger than 2" diameter; maybe a 1 pound bag)
2 tbsp olive oil
1 tbsp salt
chicken broth or bullion, for boiling potatoes
1 tbsp dried thyme (or 3 tbsp fresh)
1 tbsp dried chopped rosemary (or 3 tbsp fresh)
salt and pepper to taste
1/2 cup olive oil

Place potatoes, olive oil, and salt in a large pot.  Fill pot with enough broth (or water and equivalent chicken bullion) to cover by at least and inch.  Bring to a boil over high heat, then reduce heat slightly and simmer for 10 minutes, or longer depending on the size of your potatoes, until you can just put a fork into a potato.  They do not need to be fork-tender, just a little on the surface.

Remove the potatoes from the water and place on a cookie sheet.  Using a wooden spatula or another firm utensil (do not use a potato masher), slightly smash the potatoes so the skin breaks.  They should be about 1/2" thick.

Heat 1/2 cup oil in a 12" skillet over high heat, until it shimmers.  Place potatoes in pan and season with half the thyme and rosemary, then salt and pepper to taste.  Place a lid on the skillet and reduce heat to medium-low.  Let cook for 10 minutes.  Flip potatoes and cook, covered, for another 10 minutes, seasoning with more of the herbs and salt and pepper.  Serve immediately, and, if desired, sprinkle with shaved parmesan or romano cheese.