3 lbs potatoes, red or gold

¼ cup olive oil (or any oil that you prefer)

½ Tablespoon dry herbs (such as rosemary, thyme, parsley, oregano)

2 Tablespoons fresh herbs (green onion, parsley, thyme, rosemary, etc.)

3-5 garlic cloves, minced

1 tsp salt

½ tsp ground black pepper

Preheat the oven to 400 degrees Fahrenheit. Place a large rimmed baking sheet into the oven so that it heats up right along with the oven.
Cut the potatoes into 1-1/2 inch chunks, or use new potatoes and cut them in half. Place them in a pot with enough water to just barely cover the potatoes. Bring them to a boil and cook for about 5-7 minutes. Drain. The potatoes should be tender, but still firm and not falling apart.
Meanwhile chop all the herbs and crushed garlic and mix with the oil in a large bowl. Add salt, ground black pepper and any combination of dry herbs.
Add the par-cooked potatoes to the bowl and mix to combine.Don't be overzealous, you don't want to end up with mashed potatoes here. (Which is another reason not to overcook the potatoes in the first place.)
Sometimes, I mix the oil, garlic and herbs in a small bowl and toss with the potatoes right in the pot that I cooked them in.
Spread the potatoes in a single layer on the prepared baking sheet. You should hear them sizzle right away.
Roast for about 15-20 min, or until the potatoes are golden brown on the bottom, turn the potatoes over and roast for another 15-20 min or so. The timing depends on how big you cut your potatoes and how long you precooked them.
I always like to garnish with more fresh herbs right before serving the potatoes.