The trifecta of things I dream about: soft yet crunchy, herby and cheesy.

PARTS
— 2 lbs multicolored baby potatoes, somewhat uniform in size
— A few sprigs fresh rosemary (and/or sage and/or thyme), minced
— .75 cup grated Parmesan
— Neutral oil

CLUES
1. Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until just tender, or you can just start pierce them with a knife. This will vary for a lot of reasons, so keep an eye on them! Don’t let them overcook and turn to mush.
2. Drain, pat dry and let air out on the counter until you’re ready to eat. I like to boil the potatoes in the morning, and crisp them up later in the day for dinner.
3. When it’s show time, combine rosemary, Parmesan and fresh cracked pepper in a large bowl. Set aside.
4. In a large high sided pan (I use a cast iron), add enough natural oil to coat the base in a thin layer. Place over medium-high heat. While oil heats up, use the bottom of a sturdy cup to smash your potatoes. Up to you if this is a gentle smash or a hard smash.
5. When oil is shimmering, gently lower in the potatoes. Cook, without touching, until they’re golden brown on the bottom. Use a slotted spoon or fish spatula, flip them so they get golden on both sides. The less you touch them, the most crisp you’ll get. Work in batches as needed.
6. Remove from the oil and place directly into the large bowl with rosemary and Parm. Season with salt and toss gently to coat, so they break up a bit, cheese melts and gets in all their crevices. Serve hot!