Wash 1 bunch of fresh parsley, then dry it thoroughly with a clean towel.

Zest 2 lemons, then peel 6 garlic cloves.

Arrange the parsley, lemon zest, garlic cloves, and 1 tablespoon of capers in a dehydrator. Dry until completely crisp.

Alternatively, spread the seasoning ingredients on a tray and dry them in an oven at 50°C / 122°F overnight.

Blend the dried herbs, zest, garlic, and capers into a fine powder. Transfer the Italian seasoning to an airtight container.

Wash 700 g of Bintje potatoes, then place them in a large saucepan with cold salted water.

Bring the potatoes to a boil, then cook them for 20 minutes from boiling until tender.

Drain the potatoes, then mash them until smooth.

Return the mashed potatoes to low heat, then stir them briefly to dry excess moisture.

Melt 100 g of butter in a saucepan, then stir in 150 g of wheat flour to make a roux.

Cook the roux for 3 minutes, then pour in 100 ml of water and 100 ml of milk while stirring.

Stir the mixture into a smooth choux paste, then remove the saucepan from the heat.

Add 1/4 teaspoon of salt to the warm paste, then beat in the 3 eggs one at a time.

Fold the mashed potatoes into the choux paste, then allow the dough to cool until easy to handle.

Wet your hands, then form the potato dough into walnut-sized balls.

Heat frying oil to 170°C / 338°F, then fry the potato balls for 4 to 5 minutes until lightly golden and cooked through.

Drain the fried pommes dauphine, then sprinkle them immediately with the prepared Italian seasoning and Parmesan cheese.