Wash and scrub the potatoes. Remove and discard any nubby sprouting areas. Add them to a large pot and fill with water until the potatoes are covered by 1 inch of water.
Add 1 tablespoon of the salt and bring the mixture to a boil over medium-high heat. Cook until the potatoes are easily pierced through by a fork, about 20 - 25 minutes.
Preheat the oven to 425 degrees F.
Brush a large, rimmed baking sheet evenly with 2 tablespoons of olive oil.
When the potatoes are done, drain them using a large colander and let them cool for about 5-10 minutes.
Evenly arrange the potatoes onto the prepared baking sheet, and use a potato masher or a fork to gently smash each potato to a height of about ½ inch, the thinner the better.
Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes.
Mix seasoning ingredients in a small bowl and sprinkle the seasoning over the potatoes.
Bake until the potatoes are golden on the edges and crispy, about 25 to 30 minutes.
Sprinkle with chopped fresh herbs, and serve hot.