Adapted from a Fine Cooking recipe
12-15 red or yellow new (or baby) potatoes
Fresh thyme leaves, optional
Boil potatoes till fork tender. Drain and allow to cool.
Preheat oven to 450º. Cover a large rimmed baking sheet with foil. Melt a few pats of butter in the pan while oven preheats. Swish it around so butter covers foil.
Smash potatoes with flat side of meat tenderizer or large knife to about 1/2 inch thick. Place potatoes on baking sheet. Drizzle with olive oil and sprinkle with kosher salt and thyme if desired. Roast for 20-25 minutes, flip and roast till browned and crispy, about 20-25 minutes longer.