Chopped Fresh Herbs, such as chives, parsley, thyme
Bring the potatoes to a boil in salted water, then reduce to a simmer until they can be pierced with a paring knife, but are not fully cooked; about 15-20 minutes.
Carefully transfer the hot potatoes to a cutting board and let them cool enough to handle and dry off any excess water.
Smash the potatoes on a cutting board with the back of a spatula to slightly flatten them.
Heat enough canola oil to cover the bottom of a 12" cast iron skillet over medium-high heat just until it starts to shimmer. A good amount of oil is required to crisp the potatoes without burning them.
Carefully place the par-cooked potatoes into the hot skillet and cook on each side until golden brown and crispy.
Remove the potatoes from the skillet with a slotted spatula, then immediately season well with kosher salt & freshly ground pepper, and toss with fresh herbs.
You can par cook the potatoes the day before to make this process even quicker.