Cover potatoes with cold water in a 3-4 quart pot and add salt. Boil until almost tender, 10-15 minutes. Drain potatoes.
Move to a baking sheet and lightly crush to about 3/4" thick with a potato masher, keeping potatoes intact as much as possible.
Heat oil in a 12" heavy skillet over medium high heat until it shimmers. Move potatoes with a spatula to the skillet. Lower heat to medium low and cook, turning once, until golden brown, about 10 minutes on each side.
Serve sprinkled with cheese. Season generously with black pepper. Enjoy!
Fried potatoes can be kept warm in a sheet pan in a 200*F. oven up to 30 mnutes.