Recipe by Matt Lerish, Little St. Simons Island, Georgia
½ cup kosher salt, plus more to taste
3 pounds small potatoes, such as fingerlings
1 cup grapeseed oil
2 tablespoons oregano leaves
2 tablespoons rosemary leaves
2 tablespoons parsley leaves
1 cup melted butter
Freshly ground black pepper to taste
In a large pot over medium-high heat, combine 2 to 3 gallons water, kosher salt, and potatoes. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 20 minutes. Drain potatoes and cool on a baking sheet. Once potatoes are completely cooled, use your hands to gently press them until slightly flattened (keeping them generally whole). Set aside.
In a small saucepan, heat oil to 350 degrees. Gently fry herbs until crispy and fragrant, about 30 seconds to 1 minute, taking care to not burn them. Use a strainer or slotted spoon to transfer herbs to a paper towel-lined plate.
Heat a cast-iron pan or skillet on a grill (or stovetop) and add enough butter to liberally coat bottom. When butter is hot and foamy, add potatoes in a single layer. Working in batches, brown potatoes evenly on both sides until skins have crisped and flesh is golden brown. Season with salt, pepper, and crispy fried herbs.