Place the baby potatoes in a large pot and cover them with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.

Preheat your oven to 425°F (220°C). Generously oil a large baking sheet.

Drain the potatoes and let them sit in the colander for 5 minutes to allow excess steam to evaporate.

Transfer the potatoes to the oiled baking sheet. Use the bottom of a heavy glass, a mug, or a potato masher to press down gently on each potato, smashing it flat (about 1/2 inch thick).

In a small bowl, whisk together the melted butter, olive oil, minced garlic, rosemary, thyme, salt, and pepper.

Brush or spoon the garlic butter mixture generously over each smashed potato.

Roast in the preheated oven for 20-25 minutes, until the edges are deep golden brown and exceptionally crispy.

If using, sprinkle parmesan cheese over the potatoes during the last 5 minutes of baking.

Serve immediately for maximum crispiness!