Preheat oven to 425 degrees.

Fill a large pot of water with water and season it well with salt. Bring the water to a boil and add the potatoes. Cook for approximately 15 minutes, until fork tender. Drain and allow to cool for approximately 5 minutes.

Line a rimmed baking sheet with aluminum foil and grease with 1/2 Tbsp olive oil (or simply use a silpat!). Arrange the potatoes in an even layer on the sheet. Using the heel of your palm, smash the potatoes down until they break apart and flatten out.

Brush the tops of the potatoes with olive oil. Sprinkle salt, pepper, garlic powder and thyme leaves over the potatoes. Bake for approximately 10 minutes. Flip the potatoes over and bake for another 12 to 15 minutes until crispy.

Remove the potatoes from the oven and sprinkle each with crumbled blue cheese. Return the baking sheet to the oven and broil on high for approximately 1 minute, or until the cheese begins to brown and bubble.

Serve the potatoes with extra thyme and chives.