Scrub the potatoes, leave skins on and cube into small 1” – 2” pieces. Place potatoes and 1 teaspoon of the salt into a large pot and fill with cold water – just enough to cover potatoes completely. Cover with a lid and bring to a boil over medium-high heat. Cook potatoes until fork-tender, about 12 to 15 minutes.

Drain potatoes by partially slipping the lid off the pot and tipping the pot over the sink to drain off all liquid. Gently break up the potatoes in the pot with a fork to a chunky texture (not completely mashed).

While the potatoes are still steaming hot, add olive oil, garlic, thyme, Rosemary, parsley, Parmesan cheese, remaining ½ teaspoon salt (to taste) and pepper. Stir gently to combine.