Wash and scrub the potatoes clean and remove any bruised, sprouted, or bad spots.

Place the cleaned potatoes and a generous pinch of salt in a pot large enough to hold all of the potatoes and cover with cold water until the potatoes are fully submerged.

Bring the water to boil over high heat and continue to cook until the potatoes are tender and easily pierced with a fork, 15 to 20 minutes depending on potato size.

Once the potatoes are tender, drain them in a colander and set aside until cool enough to be handled safely, usually only about 5-10 minutes.

Preheat the oven to 425 degrees conventional or 400 degrees convection.

Add the garlic, thyme, and rosemary to the melted butter in a large bowl and stir to combine.

Line a baking sheet with parchment paper.

Add the cooled potatoes to the bowl and gently toss the potatoes until they are fully coated by the butter and spices then carefully transfer them to the baking sheet.

Using the bottom of a mason jar or other drinking glass, press down on each potato until flattened into pucks. Press hard enough that the edges of the potato split, but soft enough that the potato remains mostly intact.

Spoon any leftover butter and spices over the smashed potatoes, concentrating on the parts of the potato that split open and were not previously buttered.

Sprinkle each potato with salt and pepper (if using).

Bake until the potatoes are golden brown and crisp on the edges, about 25-30 minutes.

Serve immediately.