Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil.

Scrub the potatoes clean and pat them dry. Remove any blemishes or eyes, and peel if desired.

Cut the potatoes into uniform cubes, around 1 inch in size.

In a large bowl, combine olive oil, minced garlic, chopped fresh herbs, salt, and black pepper. Whisk together.

Add the potato cubes to the bowl and coat them evenly with the marinade. Let them marinate for at least 30 minutes.

Preheat the baking sheet in the oven for 5 minutes. Remove it and add a tablespoon of butter.

Toss the potatoes in the melted butter on the hot baking sheet for extra crispiness.

Arrange the potatoes in a single layer on the baking sheet, leaving space between them.

Roast the potatoes in the preheated oven for 30-35 minutes, flipping them once or twice for even browning.

Once the potatoes are golden brown and easily pierced with a fork, remove them from the oven.

Let the roasted potatoes cool for a few minutes, then garnish with fresh herbs.

Serve and enjoy!