Place baby potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to medium and cook for 15 to 20 minutes until fork-tender. Drain well and let steam dry on a towel for 5 minutes.

Preheat your oven to 425°F (220°C). Generously grease a large heavy rimmed baking sheet with 1 tablespoon olive oil.

Arrange dried potatoes on the baking sheet leaving space between each. Use the flat bottom of a heavy glass or mason jar to gently press down on each potato until flattened to about 1/2-inch thickness with ragged crispy edges.

In a small bowl, whisk together melted butter, remaining 2 tablespoons olive oil, minced garlic, garlic powder, chopped rosemary, thyme, salt, and black pepper.

Generously brush the garlic herb butter mixture over each smashed potato, ensuring butter pools into all the nooks and crannies.

Roast for 25 minutes until the bottom and edges are deeply golden and crispy. Remove from oven, shower generously with freshly grated Parmesan cheese, and return to bake for an additional 8 to 10 minutes until cheese is melted and bubbling golden brown.

Garnish with freshly chopped parsley and flaky sea salt. Serve hot straight from the baking sheet with sour cream or garlic aioli!