Smashed Roasted Fingerling Potatoes

Cover potatoes with water in a large pot and add 2 teaspoons salt to water. Cover and bring to a boil, then reduce to a simmer. Cook until potatoes are softened, but not fully cooked through, about 20–25 minutes.

Drain and place potatoes on a parchment-lined sheet pan and allow to cool slightly. Press down on potatoes with a flat spatula or flat-bottomed sauce pan until flattened, but still intact. Scatter garlic and thyme evenly over potatoes and drizzle with olive oil. Season generously with salt and pepper.

Roast in a 450ºF oven for 20–30 minutes or until desired doneness.

To serve, dollop with creme fraiche and sprinkle with roasted bits of garlic and herbs.

To make ahead, proceed with instructions until just before roasting. Cover tightly with plastic wrap and refrigerate up to several hours before roasting.