This recipe without a recipe is loose and flexible with measurements and flavors intentionally left up to you. Make it yours and enjoy the process :)

• Place potatoes in a pot of salted water to cover. Bring to a boil and cook potatoes until a sharp knife slips in and out easily, 20-30 minutes depending on the size of your potatoes. Remove potatoes from water and allow to cool slightly. Pat them dry.
• While potatoes cook make the olive oil mixture. Pour a good amount of olive oil into a mixing bowl. Smash and chop a garlic clove (or two) and toss it in. Chop a bunch of fresh herbs that sound good to you (parsley, chives, thyme, rosemary- whatever you like) and add them to the olive oil. Grate some parmesan cheese and stir that in. Season with salt and pepper. Taste. Adjust.
• Drizzle a pan with olive oil. One by one place the warm potatoes on the pan, smashing  just enough that they still hold together but the tops are nice and scraggly with lots of places for your olive oil-herb mixture to stick. Use a fork, the bottom of a glass, a potato masher, whatever works for you. You want a pan big enough that the potatoes will have room around their edges to get nice and crispy.
• Make sure your herb mixture is thin enough to coat all of the potatoes, adding more olive oil if you need to. Spoon some of that garlicy, herby, cheesy goodness onto each potato.
• Cover with foil and cook at 400°f for about an hour, uncovering for the last 20-30 minutes to get them crispy and golden. If they aren’t crispy and golden enough, crank the temperature up to 475°f and let them go a little longer until they are!