Panfried Smashed Potatoes
I gravitate towards simple and the imperfect, and these potatoes from Gourmet Magazine (RIP, but its recipes on Epicurious) are just that. Crispy, salty summertime goodness, and easier to make then hand cut french fries.
Boil a handful of of red potatoes for 10-15 minutes until almost tender. Transfer to a baking sheet and crush to about 3/4 think with a potato masher or big spoon. Heat a 1/2 cup or so of olive oil in a good-sized skillet over medium-heat. Once simmering, add potatoes with a spatula and lower heat to medium-low. Cook until 20 golden brown, turning occasionally. Sprinkle with chives, salt, pepper, and parmesan cheese.