Boil the baby potatoes: Place clean baby potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of salt. Bring to a rolling boil over high heat, then reduce to medium and cook for 15-18 minutes until completely tender when pierced with a fork. Drain well in a colander.

Steam-dry for maximum crispiness: Let the hot boiled potatoes sit in the warm colander for 5 minutes. Allowing surface moisture to evaporate into steam is the single most important secret for achieving shatteringly crisp edges.

Smash the potatoes: Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper and brush with 1 tablespoon of olive oil. Arrange potatoes spaced apart. Using the sturdy flat bottom of a drinking glass or mason jar, gently but firmly press straight down on each potato until flattened to about 1/2-inch thickness with rough, jagged ruptured edges.

Baste with garlic herb butter: In a small bowl, whisk together melted butter, remaining 2 tablespoons olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper. Generously brush the aromatic butter mixture all over the tops and nooks of the smashed potatoes.

Roast and crisp: Bake at 425°F (220°C) for 25 minutes until deep golden brown and crispy around the edges.

Add parmesan crust and finish: Remove pan from oven, sprinkle freshly grated parmesan cheese generously over each smashed potato. Return to oven for 8 to 10 more minutes (or broil on high for 2 minutes) until the cheese melts into a bubbly, golden-brown crusted lattice. Garnish with flaky sea salt and serve piping hot with garlic sour cream dip!