1. Preheat your oven to 425°F.
2. Place the potatoes in a large pot of salted water. Allow it to boil vigorously; cook while covered for 30 minutes or until just fork-tender. Drain well.
3. Pour the potatoes into a large bowl, sprinkle the salt, pepper, crushed red pepper, garlic powder, onion powder, rosemary, thyme, and drizzle in the olive oil.
4. Put on gloves or wash your hands thoroughly. Use your hands to mix the potatoes and distribute all the seasonings evenly.
5. Arrange the seasoned potatoes on a parchment-lined baking sheet and flatten each one by pressing down with a potato smasher or bottom of a glass cup.
6. Place it in the oven to bake for 30 minutes.
7. To make the Ultimate Breakfast Quesadillas. Scoop out the flesh from half an avocado into a bowl, add the chopped onions, jalapeno, cilantro, and sprinkle ground black pepper to taste. Stir with a fork to combine the ingredients.
8. In a separate bowl, crack in the eggs, add the milk, and whisk thoroughly.
9. Place a saucepan on medium heat, lightly grease with olive oil, then pour in the egg mix and scramble with a spatula. Set it aside once it is well cooked.
10. Cut halfway down your tortilla from the center. Place the scrambled egg in the bottom part, avocado mix at the top, and cheese right next to it.
11. Place some bacon strips on the cheese and one large tomato ring in the last part of the tortilla. Fold it nicely into a quesadilla (See video)
12. Heat the quesadilla in a non-stick skillet on medium heat for 3 minutes on each side. Serve both the crisp smashed potatoes and quesadillas with your favorite dipping sauce.

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Notes

1. You can cut the potatoes in half before smashing them to get thin slices that are guaranteed to cook faster.