All baby potatoes work great for this recipe. I prefer starchy varieties like Russets because they are fluffier on the inside. However, waxy potatoes like baby reds and fingerlings contain more moisture and have a naturally creamy interior when cooked through.
Boil the potatoes
Preheat the oven then boil the potatoes. Let them cook until tender. Drain and let them rest but don’t let them cool completely, then smash them.
Make the garlic-herb mixture
Whisk the garlic, parmesan, and thyme in a small bowl. Set it aside.
Drizzle the smashed potatoes with olive oil and sprinkle with salt. Repeat the process on the other side. Then bake for 15 min
Sprinkle them with the parmesan garlic-herb mixture to taste. Serve the potatoes warm and enjoy!