Preheat the oven to 200°C. Line a shallow roasting dish with baking paper.
Parboil the potatoes in lightly salted boiling water for 10 minutes. Drain.
Place potatoes in the roasting dish and crush lightly with a potato masher or a fork (you want to break the skin). Drizzle with the oil and season.
Place in the oven and roast for 15 minutes. Mix together the butter, Puhoi Valley Kawau Blue Gorgonzola Style Cheese and a dash of Worcestershire sauce. Dollop pieces over the potatoes. Return to the oven and roast until crisp and golden, about 10 minutes.
Sprinkle with the fresh thyme leaves.