In a medium pot, bring 1 quart of water to a gentle boil. Add potatoes and cook 15 minutes or until potatoes are soft. Check for softness with toothpick.
Drain and place potatoes on an oiled cookie sheet or roasting pan. Use a fork or gently use palm of the hand to smash but not break potatoes apart. Brush or drizzle the olive oil on each potato followed by a grind of garlic salt and a pinch of thyme.