Crispy Smashed Potatoes

1. Preheat oven to 425°F (220°C). Wash potatoes thoroughly. Place potatoes in a large pot, cover with cold water by an inch, add a generous pinch of salt, and bring to a boil. Cook for 15-20 minutes, or until fork-tender but not mushy. 2. Drain potatoes well. Place them on a large baking sheet lined with parchment paper, leaving space between each potato. Using the bottom of a sturdy glass or a potato masher, gently smash each potato until it's about 1/2-inch thick, creating jagged edges. 3. In a small bowl, whisk together olive oil, minced garlic, chopped rosemary or thyme, salt, and black pepper. Drizzle the oil mixture generously over the smashed potatoes, ensuring they are well coated. 4. Bake for 30-40 minutes, flipping halfway through, or until potatoes are deeply golden brown and crispy. If using, sprinkle with Parmesan cheese during the last 5-10 minutes of baking. 5. Serve immediately, seasoned with additional salt if desired.