Fill a large soup or stockpot with water. Add 2 TB salt and bring to a boil. Carefully add potatoes and continue to boil until they’re tender enough to pierce easily to the center with a fork. This can take anywhere from 15-30 mins, depending on your elevation. 

While the potatoes are boiling, preheat your oven to 475 degrees. On a rimmed baking sheet, pour 1/4 cup of olive oil and turn pan to coat evenly.

When potatoes are tender, use a slotted spoon to remove from the pot and allow them to drain briefly on paper towels or in a colander. When they’re cool enough to handle, place potatoes on the oiled baking sheet, leaving a bit of room between each. Using the flat side of a meat mallet or the back of a large spoon, carefully and firmly press down on each potato until it flattens and splays, being careful to keep it (mostly) in one piece. Brush tops with oil (I use a pastry brush to pick oil up from the bottom of the pan) and sprinkle generously with salt and thyme. 

Bake at 475 degrees until potatoes are brown and crisp around the edges, 20-25 minutes. Remove and drain on paper towels. 

While the potatoes are crisping, make the sauce:  place tahini, lemon juice, garlic, salt, and hot sauce (if using) in a blender or food processor and blitz until all ingredients are fully pureed. If sauce is too thick, add water, a couple of tablespoons at a time, until the consistency is thick but pourable. Taste and adjust seasonings if needed – you may wish for more salt, hot sauce, or lemon. 

Serve potatoes warm, with sauce drizzled on top or on the side for dipping.