24 oz (about 1 & 1/2 lbs) small new potatoes, any variety or mix of varieties, scrubbed clean but not peeled.
3 tbsp extra virgin olive oil, plus another tablespoon or two for drizzling
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp ground black pepper
3/4 tsp salt
2 tbsp fresh parsley, chopped
Fill a large saucepan 3/4 full with water and add 1 tablespoon of salt. Set over high heat and bring to a boil. Add the potatoes to the boiling water and cook until they are about 75% cooked, about 10 minutes. They should be fork tender, but still firm enough that you can tell they aren't quite soft enough to eat. Drain the potatoes in a colander set in the sink.
Preheat oven to 450 degrees.
Add the potatoes to a large bowl. Pour 3 tablespoons of olive oil over the potatoes and toss them around to coat completely. Spread the potatoes out onto a baking sheet and smash them slightly using a potato masher, fork, or spoon.
Add the garlic powder, thyme, pepper and salt to a small bowl and stir to mix. Sprinkle the mixture over the potatoes. Roast for 15- 20 minutes, until they are soft and tender on the inside with a few crispy places on the outside.
Scoop the potatoes onto a serving platter and drizzle with about 1 tbsp of olive oil. Sprinkle the fresh parsley over the potatoes and serve.