Place whole potatoes in a large pot and cover with cold water by 1 inch. Add 2 tablespoons kosher salt. Bring to a boil and simmer for 15 to 20 minutes until easily pierced with a fork but not falling apart.

Drain potatoes thoroughly in a colander and let sit for 5 full minutes to steam dry (removing surface moisture is the secret to ultimate crunch).

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper and drizzle with 1 tbsp olive oil.

Arrange steamed potatoes on the sheet with ample space. Using the flat bottom of a heavy drinking glass or mason jar, gently press down on each potato until flattened to 1/2-inch thickness with rough, jagged fractured edges.

In a small bowl, whisk melted butter, remaining olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Generously brush over the tops and crannies of the smashed potatoes.

Roast at 425°F for 35 to 40 minutes, flipping with a metal spatula at the 25-minute mark, until deeply golden brown and shatteringly crisp around all edges.

While potatoes roast, place crumbled feta, Greek yogurt, olive oil, lemon zest, lemon juice, and grated garlic in a food processor. Blend on high for 2 minutes until light, fluffy, and silky smooth.

Spread whipped feta onto a serving platter with the back of a spoon. Drizzle with extra olive oil and sprinkle with fresh dill.

Pile piping hot, crispy smashed potatoes around or directly onto the whipped feta. Finish potatoes with flaky Maldon salt and serve immediately!