Place the potatoes in a large bowl and add the olive oil, herbs, garlic, salt and pepper. (If you want more butter flavor, you can also add 2 tbsp melted butter.) Toss to coat.
Transfer the potatoes and herb oil mixture to a baking dish.
Roast the potatoes in the oven for 20 minutes. Toss the potatoes to coat. Return to the oven to roast for another 25 minutes or until fork tender and golden brown.
Sprinkle the potatoes with kosher salt and fresh chopped herbs before serving, if desired.
Notes
Potatoes can be tossed in the herb oil mixture up to 24 hours in advance. Leftover potatoes can also be reheated either in a 350˚F oven or in the microwave. They can also be chopped and heated in a skillet with 1 tbsp butter until crispy for a great and flavorful potato hash.