Cut the potatoes into uniform cubes (do not peel them). Place in a large pot (4 to 5 quarts) and cover with cold water. Cover and bring to a boil over high heat (about 10 minutes). Partially remove the lid and turn down to medium heat, and cook until potatoes are cooked through and just barely break apart when ‘cut’ with a fork—about 10 to 15 additional minutes. Drain the potatoes in a colander and let sit for 10 minutes so they cool and lose their excess moisture.

While the potatoes are drying, preheat the oven to 425°F.

Add about 2 tablespoons of olive oil to your baking pan (one large or two smaller ones) and preheat in a warm oven for a few minutes. (This makes it easier to coat the potatoes.) Remove the pan from the oven, toss potatoes with olive oil, Kosher salt and freshly ground black pepper. Roast potatoes, turning and shaking the pan every 15 minutes for a total of about 45 minutes. Start checking them at the 30 minute mark to ensure you don’t burn any. They should be cooked through and crispy.

Place roasted potatoes in a bowl immediately from the oven. Toss with garlic, lemon zest, parsley and rosemary.

Transfer half of the mixture to a platter. Drizzle with olive oil and flaky sea salt. Grate cheese on top of potatoes. Spread the second half of the potatoes on top of the first and repeat. (Think layering like nachos.)

Serve immediately.