Preheat oven to 450°F. Place potatoes in 4-quart saucepot. Add salt and cover with water. Bring to a boil over high heat. Reduce heat and simmer, covered, 20 minutes or until potatoes are tender. Drain potatoes, dry with paper towels and let cool slightly.

Brush large baking sheet with 2 tablespoons oil. Arrange potatoes on baking sheet and lightly smash each potato with the heel of your hand until potatoes are about ½-inch thick. (Place a paper towel over potatoes for easier handling.) Brush potatoes with remaining oil. Season with salt and pepper and sprinkle with rosemary.

Bake 25 minutes until potatoes are golden and crisp, turning over halfway through baking time. Sprinkle potatoes evenly with Beemster and bake 2 to 3 minutes or until Beemster is just melted.