tablespoons fresh thyme leaves, finely chopped
tablespoons fresh chives, finely chopped
(3 lb.) bag red potatoes
tablespoons Extra Light Olive Oil, divided
teaspoon Diamond Crystal Kosher Salt
cup grated Parmesan Cheese
Preheat oven to 400 degrees. Chop thyme and chives. Place one-half of the potatoes in a microwave-safe dish and cover; microwave on High for 10-12 minutes or until tender when pierced with a fork. Repeat with remaining potatoes. Coat two baking sheets with 2 tablespoons oil; place potatoes on baking sheet (3 inches apart), press lightly with potato masher (leaving somewhat intact). Drizzle remaining 4 tablespoons oil over potatoes, season with salt, pepper and herbs. Bake 15-20 minutes or until edges are browned and crispy. Sprinkle with cheese and serve.