Extra effort smashed roasted potatoes

Season water with however you would like your potatoes. Pressure cook for 10 minutes on high. Then, smash them with anything flat. Drizzle them with olive oil and whatever seasonings you prefer on your potatoes. Keep in mind the water will impart an underlying flavor to the potatoes but the olive oil and seasoning on the exterior will add an additional layer that your taste buds will pick up on instantaneously. I suggest the water flavoring to have some echo of the exterior flavoring. I used a bunch of garlic powder in the water which imparted a very muted garlicky flavor into the potatoes through the pressure cooking process. On the exterior I used completely different seasonings, but reused the garlic powder as well so there's an initial hit of garlic powder on the pallet and as you process the potato in your mouth there's an underlying flavor that carries that garlic flavor through. Once they're smashed and oiled and seasoned you throw them into a 450° oven for 20 minutes. At the end of 20 minutes take them out flip them over season them again if you have something more herbal that you want, then toss them in for another 20 minutes. The end result has a mouth feel like a potato chip sandwich with mashed potatoes on the inside. Crispy crunchy outside with a soft mashed potato inside. Not too dissimilar from a tater tot, but much much better. Is 1 hour to cook some potatoes too much effort?