Instructions

1. For the herb oil, pour the olive and grapeseed oils into a blender or food processor. Add the parsley, rosemary, garlic, thyme, and salt. Pulse for approximately 20 seconds until combined. You want bits and pieces of the chopped herbs. Place mixture into a jar. Store in the refrigerator for up to a week.
2. For the potatoes, preheat the oven to 400-degrees F.
3. Add an inch of water to a pot that that has a fitted steamer basket or can hold a steamer insert. Place potatoes into steamer basket. If using large potatoes, cut in half. Cover pot and bring water to a boil over high heat. When water comes to a boil, reduce heat to medium. Steam until potatoes are tender, but not mushy, about 25-30 minutes. Cooking time varies depending on the size of the potatoes. Remove the steamer basket and allow the potatoes to dry for 5 minutes or so.
4. Place them on a baking tray. Gently flatten using a potato masher, large fork, or meat mallet, keeping the potatoes in one piece. Leave on the tray for 5 minutes to allow the steam to escape. This makes them crispier.
5. Drizzle about a teaspoon of herb oil on each potato and brush to evenly distribute the oil.
6. Place in oven and bake for 18-20 minutes, or until brown and crisp. Remove from oven and top with cheddar-shreds. Return to oven for another 5 minutes, until cheese is melted. 
7. For the toppings, add your favorites. After removing from the oven, we added an allergy-friendly sour cream, jalapeños, and chopped chives.