Crispy Potatoes with Parmesan

1: Preheat oven to 425°F.

2: Bring a large pot of water to a boil with 2 tbsp kosher salt.

3: Add potatoes to boiling water and cook for 10 minutes.

4: Strain off water and return potatoes to your pot.

5: Let potatoes steam dry for 5 minutes and season with 1 ½ tsp salt.

6: Cover pot with a lid and shake pot around to rough them up.

7: In a large skillet, heat ½ cup avocado oil in the oven for 5 minutes until very hot.

8: Carefully add potatoes to the hot oil; they should sizzle.

9: Toss potatoes in the hot oil then transfer to the oven and roast for 45-55 minutes, turning every 15-20 minutes.

10: To flash fry herbs, heat ½ cup avocado oil in a skillet over medium high heat.

11: Add herbs and fry until just crispy, about two minutes.

12: Strain off oil and transfer herbs to a paper towel lined plate to cool slightly.

13: Remove potatoes from the oven and let cool for several minutes.

14: Top with freshly grated parmesan cheese and fried herbs.