Boil Potatoes Until Tender: Place whole baby potatoes in a large pot and cover with cold water by 1 inch. Add 2 tablespoons kosher salt. Bring to a rolling boil over high heat, then reduce to medium and simmer for 15 to 20 minutes until completely fork-tender. Drain thoroughly in a colander and let steam-dry for 5 minutes (dry potatoes equal crispier edges!).

Preheat Oven & Sheet Pan: Preheat oven to 450°F (230°C). Pour 2 tablespoons of olive oil onto a large rimmed baking sheet and brush evenly across the surface. This ensures the bottoms get intensely golden and crunchy.

Smash the Potatoes: Arrange warm potatoes spaced apart on the oiled baking sheet. Using the flat bottom of a heavy glass, mason jar, or potato masher, gently press down on each potato to flatten until about 1/2-inch thick. Keep them intact with craggy, broken edges (the crags become shatteringly crisp!).

Whisk Garlic Herb Butter: In a small bowl, combine melted butter, minced fresh garlic, rosemary, thyme, garlic powder, onion powder, and black pepper.

Brush & Roast to Blistering Crisp: Generously brush the garlic herb butter mixture over the tops and nooks of every smashed potato. Roast at 450°F for 25 to 30 minutes, undisturbed, until the edges are deep golden brown and audibly crackling.

Garnish & Serve: Remove baking sheet from the oven. Immediately sprinkle with flaky sea salt and fresh chopped chives or parsley. Serve sizzling hot directly from the platter with your holiday roast or favorite main dish!