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Fill a large stockpot halfway with water. Bring to a boil and salt liberally. Add the potatoes to the water and boil for 15 to 20 minutes, until fork tender. Strain and allow to cool. Preheat oven to 450 degrees. Drizzle olive oil on sheet pan and place the potatoes on the pan. With the palm of your hand, press down on the center to smash each potato. Drizzle each potato with olive oil and season with sea sale, black pepper and fresh thyme. Bake for 20 to 30 minutes, until the tops are browned and the potatoes are crisp.
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