Preparation Time: 10min
Yields: 4-6 Servings
Total Time: 1hr 15min
Place whole potatoes in a 6 quarts pot and cover with water by at least one inch. Season water generously with salt (the water should taste like the ocean). Place heat on high and bring the pot to a boil. Once the potatoes come to a boil, reduce heat to a slow boil. Cook potatoes until almost cooked, about 10-15 minutes(you will be able to feel a slight resistance just at the center of the potato when checked with a cake tester). While the potatoes are cooking preheat oven to 425F and place a foil lined baking sheet on the top shelf of the oven and close the door. Once the potatoes are at the point of being almost done remove from the heat and drain into a colander. Return to cooking pot and slice potatoes in halves, or quarters if necessary for larger potatoes.
Once cut, place potatoes in a medium stainless steel bowl. Once all of the potatoes are sliced to their desired size, add oil and toss to coat. Add 1-2 tbsp. of salt, several grinds of black pepper, and all of the chopped fresh herbs. Remove hot sheet pan to counter (place cloth underneath), pour potatoes on hot sheet pan and return to oven. Rotate the sheet pan and flip the potatoes with a spatula every 20 minutes or so, until potatoes are golden brown and crunchy on the exterior. Remove from oven when golden brown, check for seasoning and adjust as required.