Using either a rubber mallet, rolling pin or a heavy pan, "whack" each potato so that you see a small crack (fissure). (Be careful, or pieces of potato can go flying everywhere!) Heat oil in skillet to a medium high heat.
Add potatoes and season with kosher salt & pepper. Add fresh herbs-- I use either fresh rosemary or thyme. Put the lid onto the skillet. Allow the potatoes to cook at medium high for 2–3 minutes; shake skillet every 2–3 minutes until they start to look browned. Reduce heat to medium low for approx 20–30 minutes. The larger the potatoes, the longer it will take.
When the potatoes are fork tender, remove lid and add garlic and shake the skillet to distribute evenly.
Allow moisture to evaporate, turn off heat and serve.
technique) is versatile and is a top favorite with my family.