Generously cover potatoes with cold water in a medium pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes and then drain.

Transfer the boiled potatoes to a baking sheet and lightly crush to about ¾ inch thick with a potato masher or any flat surface, keeping potatoes intact as much as possible. You can use the bottom of a skillet if you want!

Heat the olive oil in a cast iron skillet over medium-high heat. Add the herbs and garlic fry until fragrant, about 60-90 seconds. Transfer to a bowl.

Working in batches and adding more olive oil to the skillet pan as needed, sear the smashed potatoes until well browned and crispy, about 4-5 minutes per side. Transfer the potatoes to the rack-lined baking sheet and season with salt and pepper. Place in the oven to keep warm.

To serve, top with the fried herbs, garlic and grated Parmesan cheese. Serve immediately.