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Cook the potatoes in boiling salted water until just cooked when tested with a skewer – about 15 minutes. Drain well, and place on a baking tray lined with baking paper.
Heat the oven to 210C fan-forced (230C conventional). Use a potato masher, the heel of your hand, or the bottom of a water glass, to squash each potato flat – don't worry if it breaks up a bit, that only means more crisp bits at the end. Brush the tops with olive oil, add a little butter to each one (optional), and scatter with sea salt, pepper, oregano and thyme sprigs.
Bake for 30 to 40 minutes until super-crisp and golden, a bit scorchy at the edges, and serve hot.