To Prepare:

1. Preheat oven to 375.
2. Add potatoes to a large pot, cover with water so that potatoes are covered by 1 inch. Salt the water generously (like you're cooking pasta), add bay leaves and garlic cloves, and bring to a boil, reduce to simmer and cook for 10 minutes.
3. Meanwhile, place pancetta or bacon and herbs on a sheet tray and roast in preheated oven while potatoes are simmering.
4. After ten minutes, remove sheet tray from oven and raise oven temp to 425.
5. Drain potatoes and carefully add to sheet tray with pancetta.
6. Place another sheet tray on top and gently, evenly press down to smash the potatoes. You will be able to feel them popping under the pressure. 
7. Once they are all smashed, drizzle with olive oil, sprinkle with salt and pepper (about 1/2 teaspoon pepper and 1 teaspoon salt; keep in mind the saltiness of the pancetta/bacon)
8. Return to oven and roast for 30 minutes, flipping halfway through.
9. If you want them extra crispy, just continue roasting until you've reached desired crispiness.