Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Step 2: Wash the potatoes thoroughly. Place them in a large pot and cover with cold water. Add a generous pinch of salt to the water.
Step 3: Bring the water to a boil, then reduce heat to a simmer. Cook until potatoes are fork-tender, about 15-20 minutes.
Step 4: Drain the cooked potatoes completely. Allow them to sit in the colander for a few minutes to steam dry.
Step 5: Arrange the par-cooked potatoes on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently but firmly smash each potato until it's about 1/2 to 3/4 inch thick.
Step 6: In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, chopped thyme, sea salt, and black pepper. Drizzle this mixture generously over the smashed potatoes, ensuring all surfaces are coated.
Step 7: Roast for 30-40 minutes, flipping them halfway through, until deeply golden brown and wonderfully crispy.
Step 8: Remove from the oven and serve immediately. Garnish with fresh herbs or grated Parmesan, if desired.