• Wash the potatoes (leave the skins on) and put into a pot of simmering water - just enough to cover the potatoes.
• Add potatoes to a pot of water ensuring that the water fully covers the potatoes. Simmer on medium low until a knife slides into the potato with minimal resistance. This should take approximately 30 minute. Remove from water to a towel and let cool for about 10 minutes.
• While potatoes are cooling, preheat oven to 425° F.
• Line a baking tray with parchment paper (if desired) and drizzle the tray with about 1-2 tablespoon of olive oil. Spread the potatoes out on the tray and smash them with a flat-bottomed glass, measuring cup or even your hand to about ¼ inch thickness.
• Drizzle the tops with olive oil and sprinkle with garlic powder. Remove the leaves from one sprig of thyme and sprinkle those on the potatoes as well. Put the garlic cloves and remaining thyme in the pan - spread out around the potatoes. Roast for about 35 minutes, or until you see some browning on the rough edges of the potatoes.

MAKE THE BUTTER

• While the potatoes are roasting bring a stick of butter to room temperature. Mix the butter with the fresh thyme leaves and set aside.
• When potatoes are done, remove three cloves of the garlic from the potato pan. It should be able to be squeezed right into the butter.
• Mix well and serve a little butter over the hot smashed potatoes with a sprinkle of finishing salt.