In a large pot, cover baby Yukon Gold potatoes with cold salted water and boil until tender, about 15 minutes.

Drain potatoes and transfer to a baking sheet. Using a glass bottom, gently smash each to about ½-inch thickness.

Drizzle olive oil over each potato and sprinkle kosher salt evenly.

Bake at 425°F for 20–25 minutes until edges turn golden brown and crunchy.

In a small bowl, whisk together minced garlic, chopped rosemary, thyme, parsley, and a tablespoon of olive oil until fragrant.

Transfer hot potatoes into the bowl with the garlic-herb mix, gently toss to coat.

Plate and top with Parmesan and cracked black pepper.