Boil potatoes until soft (approximately 10 minutes)
1-2 pounds small potatoes
Drain potatoes and let cool slightly.
Place potatoes in a bowl and drizzle with olive oil. Toss potatoes lightly so olive oil covers all areas of potatoes.
2 Tablespoons olive oil
Grease a baking sheet with a small amount of olive oil. Place potatoes on tray. Gently smash each potato with a flat surface (I used the bottom of a glass.) Sprinkle with sea salt and fresh thyme.
¼ teaspoon coarse sea salt, ½ teaspoon fresh thyme
Bake in a 450 degree oven for 15-20 minutes until the edges are crispy. Cooking times my vary depending on the size of your potatoes and how flat you smashed them.
Notes
Try to smash your potatoes to a consistent level so they cook evenly
The smaller and thinner the potatoes, the quicker they will cook