Boil the potatoes in salted water and let the water boil for about 5-7 minutes. Test for doneness with a sharp knife.
Drain and cool the potatoes.
Line a sheet pan with parchment paper.
Smash each potato using a heavy tool, I use a meat tenderizer on its smooth side. Smash just halfway, just to break them a bit. When smashing the potatoes, be careful not to over smash them so they don’t lose their shape. You still want them as one piece. I like to use mini potatoes; it saves the time you spend on cutting big potatoes.
Sprinkle all seasonings evenly.
Bake at 425° for 45 minutes or until the edges of the potatoes turn golden and crispy.
Remove from the oven and garnish generously with thyme, oregano, or rosemary.
