Traditional:

1. Wash potatoes and place in a cold pot of water. Generously salt with water and bring to a boil over high heat.
2. Once at a boil, reduce to a simmer over medium heat and simmer for 30 minutes or until  they are fork tender.
3. Once cooked, remove from heat and strain through a colander
4. On a cutting board, smash a whole head of garlic until you release the cloves. Place cloves skin on in a bowl and add thyme and bay leaves. Drizzle with olive oil and stir until everything is coated.
5. On a sheet pan, drizzle with olive oil and cover with flaky salt. Place potatoes on a tray in a single layer.
6. Take a small pan or a wide spoon and smash the potatoes lightly to create a flat surface on both sides. Once smashed and ½” thick, pour over olive oil mixture making sure it is evenly dispersed.
7. Place sheet tray in oven preheated to 425℉ and cook for 45 minutes or until the flat sides are crispy and brown.

‍Loaded Potato:

1. Slice bacon into ½” pieces. Place in a cold pan, set to medium heat and stir often until brown.
2. Top potatoes with sour cream, grated cheddar cheese, crispy bacon bits and freshly chopped chives.

Mexican-Inspired:

1. Top cooked potatoes with cotija cheese, followed by a drizzle of olive oil, pickled red onions and fresh cilantro