In a large pot, add the baby potatoes and cover them with water. Bring to a boil and cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool slightly.
Smash the Potatoes:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. Place the boiled potatoes on the prepared baking sheet. Use a fork or the bottom of a glass to gently smash each potato until it flattens but stays intact.
Season the Potatoes:
Drizzle the olive oil over the smashed potatoes. Sprinkle the grated Parmesan cheese, garlic powder, onion powder, thyme, parsley, salt, and pepper over the potatoes. Toss the potatoes gently to coat them evenly with the seasoning.
Bake for Crispiness:
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the potatoes are golden and crispy on the edges. If you like them extra crispy, you can broil them for an additional 1-2 minutes at the end.
Serve and Enjoy:
Remove the potatoes from the oven and serve hot. Garnish with extra fresh herbs and more Parmesan if desired.
Serving and Storage Tips:
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